Nostalgic Key Lime Pie

Perfected through the trial and error of many recipes over the years, this version is as close to the original late-1800s recipe that you will find.

  • Time:
    5 hours
  • Tools:
    9" Pie Pan
    Mixing Bowls
    Wisk or Mixer
    Measuring Cups
    Measuring Spoons
    Mixing Spoon
    Microplane or Zester
    OPTIONAL:
    Citrus Reamer
    Pastry Bag
    Baking Parchment
    Cookie Sheet
  • Diet:
    Lacto-Ovo
  • Portions:
    8
  • CRUST
  • 2 cups Graham Cracker Crumbs
  • 1/4 cup Sugar
  • 1 stick Melted Butter
  • MERINGUE
  • 4 Egg Whites
  • 1/2 cup Sugar
  • 1/2 tsp Cream of Tartar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla
  • FILLING
  • 4 Egg Yolks
  • 1/2 cup Key Lime Juice
  • 14 oz can Sweetened Condensed Milk
  • 2 tsp Lime Zest
  • oven digital temperature gauge set to 350 degrees
  • 1
    Pre-heat oven to 350 degrees. Oven use is optional
  • graham cracker pie crust
  • 2
    Combine crust ingredients in a mixing bowl
  • 3
    Press mixture into the bottome and sides of a 9" pie pan
  • 4
    Bake until golden brown, about 10 minutes, or chill for an hour. You can buy a graham crust instead
  • 5
    Set aside to cool completely

  • whole key lime pie
  • 6
    Mix egg yolks until smooth
  • 7
    Add the rest of the filling ingredients and stir until evenly mixed; You will need about 20 key limes for the juice; Or, use Nellie & Joe's Key Lime Juice (but don't)
  • 8
    Pour filling mixture into the cooled pie shell and refrigerate until set, about 4 hours
  • OPTIONAL:
    Some are uncomfortable with raw egg recipes. The pie can be baked for 12 minutes before cooling and refrigerating to set.
  • WARNING
    Do not overcook the pie. It will lose its creamy texture and become spongy. It must fully set in the refrigerator.
  • meringue medallion cookies
  • 9
    Beat room temperature egg whites until frothy
  • 10
    Slowly add sugar 1 or 2 tbsp at a time, until it desolves. This makes the meringue smooth
  • 11
    Add vanilla and continue beating. You can not overbeat meringue
  • 12
    Beat until peaks are stiff and meringue is glossy
  • 13
    Use pastry bag to add 8 medallions of meringue around the edge of the pie, or just spoon dollops around the pie
  • OPTIONAL:
    As with the filling, if you are concerned about raw eggs you can bake the meringues until they start to brown a little at the tips; Bake them on a parchment lined cookie sheet and add them to the pie after they cool to room temperature