One of our favorite desserts is Key Lime Pie. There are many variations out there, many using whipped topping or whipped cream rather than meringue. Sweetened Condensed Milk has been around over 100 years and is the base for most Key Lime Recipes. It is nothing more than milk and sugar and was available to the people who lived on the Keys.

Whatever version you try, with or without whipped cream, this is a good basic Key Lime recipe to start with. Try to use Key Limes if you can find or use bottled Key Lime juice, if necessary.

Oven at 350 degrees and one 8″ Glass Pie plate

1 1/4 Cups of Graham Cracker Crumbs
1/4 Cup of white sugar
6 Teaspoons of melted butter

1 can of Eagle Brand Sweetened Condensed Milk
1/4 Cup Key Lime juice
Zest from Lime if using fresh limes
4 egg yolks (Separate eggs and use egg whites for meringue)

4 egg whites
1/2 Teaspoon Cream of Tartar
3 Teaspoons of fine sugar or powdered sugar
1/4 Teaspoon Vanilla


Step 1:  Crust
1 1/4 Cups of Graham Cracker Crumbs
1/4 Cup of white sugar
6 Teaspoons of melted butter

To make it simple, place the butter in the pie plate and melt in the microwave. Spread the melted butter around the inside of the pie plate, and pour the  remaining butter into the graham crumbs and sugar. Mix together, then pour into the pie plate and press firmly on the bottom and sides of the pie plate.

Bake in 350 degree oven for 10 minutes, until crust is beginning to brown. Place on wire rack to cool completely.


Step 2:  Filling
1 can of Eagle Brand Sweetened Condensed Milk
1/4 Cup Key Lime juice
Zest from Lime if using fresh limes
4 egg yolks (Separate eggs and use egg whites for meringue)

Quickly make the filling. Stir (Do not use electric mixer) sweetened condensed milk, lime juice and zest together. Stir in the egg yolks, until incorporated. Pour into cooled crust.


Step 3:  Meringue
4 egg whites
1/2 Teaspoon Cream of Tartar
3 Teaspoons of fine sugar or powdered sugar
1/4 Teaspoon Vanilla

Whip whites with hand mixer until frothy, add sugar 1 Teaspoon at a time. Fold in Vanilla when egg whites have doubled in volume and hold peaks.

Reduce oven temp to 325 degrees.

Key Lime Pie with Meringue recipe with mint garnishTop the Key Lime Filling with the meringue. Place in the oven and bake for 25 minutes. At this point you can test pie with an instant read thermometer to be sure the egg filling and meringue is cooked to a safe temperature. (See USDA guidelines).

Cool to room temp, then refrigerate promptly. Garnish with lime slice or lime leaf before serving directly from refrigeration. A cool dessert for hot days ahead!

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