Monday, November 1, 2010

Key Lime

The couple we received this recipe from lived in Key West and swore that only Key West limes made the best Key Lime Pie. We adopted them as a Grandma and Grandpa when we lived in the East.

Source: Helen & George Miller


1 graham cracker pie crust
1 small can sweetened condensed milk
3 or 4 eggs
1/2 cup lime juice
6 TBSP sugar

Preheat oven to 350 degrees. Beat egg whites until peaks. Add 3 TBSP sugar and beat. Set aside. Blend together sweetened condensed milk and 3 or 4 egg yolks. Add 1/2 cup lime juice and 2 TBSP beaten egg whites. Fill the pie shell with the lime mixture. If a meringue is desired, add 3 more TBSP sugar the beaten egg whites and beat. Place on top of pie.

Bake 350 for 12-15 minutes (with or without the meringue) until the center sets, but still wiggles when shaken.

Let chill on counter and then refrigerate for at least 3 hours.


If you are using actual key limes, you need between 10-12 to get 1/2 a cup. If using larger limes, 2-3 limes will make 1/2 a cup. Also if you microwave the limes for 15-30 seconds, the limes will juice more.

The limes used were from our lime tree that we planted 2 years ago! Yippee!

We prefer no meringue with this pie in our family. We use a whipping cream that has been flavored with almond or vanilla flavoring.


Jocelyn Christensen said...

Yummy! I made a key lime cake last year that was divine as well. Limes make for such a fresh taste...great for after you've eaten a heavy holiday meal!

gremhog said...

there's nothing better than a key lime pie!