Ingredients
Filling:
- 3 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons grated lime zest
- 1/2 cup freshly squeezed lime juice
- 1/2 cup heavy cream
- 1 prepared 9-inch graham cracker crust
Meringue:
- 4 egg whites
- 6 tablespoons sugar
- 1/2 teaspoon cornstarch
- Pinch salt
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.
Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Torch the meringue to give it's golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature
Photo: Key Lime Pie with Meringue Topping Recipe
















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By silly.bunnie
on April 15, 2013
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taste DIVINE! Love it and easy to make!! thank you
By carolanniekins
on December 24, 2012
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I've been using this recipe for about 4 years now. It is one of my family's favorite. The lime filling is very tart but is balanced beautifully by the sweetness of the meringue. In order to get it like the picture listed with the recipe I actually double the meringue recipe. Granted, I can't get a pie cover over it but it is stunning and oh, so yummy! :
By Vikingoddess
Palm Springs, CA
on November 11, 2012
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This turned out amazing. The meringue was perfect and the key lime filling was tart and not too sweet. I made a gluten-free pie crust that worked out perfectly, as well. Very easy to make, very good instructions.
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