Key Lime Pie Recipe

This is an authentic Key Lime Pie Recipe right out of the Florida Keys.

The major problem with making an authentic Key Lime Pie is finding Key Lime juice. When I lived in Miami, we always had a Key Lime tree growing in the back yard which produced plenty of fruit.

Now that I live in Virginia, I have to purchase my juice from the grocery store. Fortunately, a company called Nellie & Joe's, has bottled Key Lime Juice and is found at most grocery stores and is packaged in a yellow plastic bottle.

You may have noticed that you are using raw eggs in the recipe and that it is only cooking for 15 minutes. Is that safe? Yes, it is. The acid in the Key Lime juice cooks the egg yolks and renders them safe for consumption.

Key Lime Pie Recipe

Ingredients:

For Pie:

3 egg yolks (save whites for meringue)
1 can condensed sweet milk
1/2 cup key lime juice
1 graham cracker pie crust

For Meringue:

Left over egg whites
1/4 cup Sugar or to taste
1 teaspoon Cream of tartar

Preparation:

For Pie:

Mix above ingredients for pie and pour into already baked pie crust.

For Meringue:

Beat egg whites with electric mixer on high adding sugar to taste and a teaspoon of cream of tartar.
Beat on high speed until meringue stands in peaks.
Cover top of pie completely with meringue and use a fork or spoon to pull up little peaks from the meringue.
Place in 350 degree oven.
You want the peaks of the meringue to brown. (see photo at top of page)
Watch carefully, it will begin to brown in just a few minutes.
Cool pie in the refrigerator for a few hours to get it firm enough for slicing.

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