Key Lime Pie Recipes
Key Lime Pie Recipes — Two vintage favorites from community cookbooks: a classic baked Key Lime Pie with meringue topping and a simple original condensed milk version.
Recipes on This Page
Classic Key Lime Pie with Meringue
Ingredients
- 4 eggs (yolks for filling, whites for meringue)
- 1 can sweetened condensed milk
- ½ cup lime juice (preferably key lime)
- 6 tablespoons sugar
- ½ teaspoon cream of tartar
- 1 baked 9-inch pie shell
Instructions
- Preheat oven to 350°F.
- Beat 4 egg yolks until thick. Add condensed milk and lime juice; beat until the mixture thickens.
- Beat 1 egg white until stiff; gently fold into the filling.
- Pour filling into the baked pie shell.
- For the meringue: Beat 3 egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the filling, sealing to the crust edges. Bake until the meringue is golden brown.
Original Key Lime Pie
Ingredients
- 1 large can sweetened condensed milk
- 2 egg yolks, beaten
- ⅓ cup lime juice (preferably key lime)
- 1 baked 8-inch pie shell
- 2 egg whites (for optional meringue)
Instructions
- Blend condensed milk into the beaten egg yolks.
- Slowly stir in the lime juice until the mixture thickens.
- Pour into the cooled baked pie shell.
- Top with meringue made from the 2 egg whites if desired, or chill until set and serve plain.
FAQ
What makes Key Lime Pie different from regular lime pie?
Traditional Key Lime Pie uses key lime juice and sweetened condensed milk, giving it a sharper, more aromatic citrus flavor.
Do I have to use key limes?
Key limes are traditional, but bottled key lime juice or regular Persian limes also work well.
Is one recipe baked and the other no-bake?
Yes. The first version is baked with meringue topping. The original condensed milk version sets in the refrigerator without additional baking (except for the crust).