As promised, here is the recipe for Key Lime Pie. This is the world’s easiest pie to make!
Ingredients:
- 1 13-oz. can condensed, sweetened milk
- 2 eggs – separated (yolks are for the filling, whites are for the meringue)
- 1/2 cup lime juice (fresh or from concentrate)
- 6 T sugar (for the meringue)
- 1/2 t cream of tartar (for the meringue)
Optional Step: Zest the limes and set aside as a garnish after the pie is baked.
Preheat oven to 350 degrees.
With an electric mixer, blend the condensed milk, egg yolks, and lime juice on medium for about 1 minute.
Pour into a 9″ pie crust. (Click here for a basic pie crust recipe or here for a graham cracker crust.)
Now let’s make the meringue.
With an electric mixer, beat the egg whites on high until they form soft peaks, about 1 minute.
Lower mixer speed to medium. While beating, add the sugar, 1 T at a time. Then add the cream of tartar.
Raise mixer speed to high and beat until stiff peaks form, about 1 minute.
Spoon onto the pie.
Make peaks with your spoon. 
Pop into the oven and bake for 25-30 minutes – until the meringue and crust are a golden brown.
Sprinkle the zest shavings onto the meringue and let cool.
Perfect summer dessert!
Stacy Rambles 
Usually when I make pies I do a regular crust, but which do you think most people prefer for key lime…regular or Graham cracker?
Hello, Sierra,
I think most people use graham cracker crust with key lime to balance the tart flavor of the pie. Personally, I like a plain crust, but it’s just a matter of preference.
Thanks for stopping by! ❤
Oh my! This looks so delicious! And easy! I am definately putting this in my recipe box. I like how you show how to make every step. I have never made meringue. I don’t know how I escaped ever having made it, but my Dear Mother used to bake all the meringue pies. My absolute fave is Lemon Meringue, but I think this might be my new favorite! I have seen the ‘key lime’ juice in my market. I hope my merinque looks as pretty as yours! Limes are expensive here, too in Pacific NorthWest. Thanks for sharing this recipe! xx
Karen, if you substitute lemon juice for the lime, then you have Lemon Icebox Pie – just as yummy. ❤
We make this here in South FLA, as well… With the Key Limes, as mentioned above. Tough little things to juice, but it definitely adds a distinct flavor to the pie. 🙂 Interesting that your limes are so $$ — I personally like the mix of concentrate (a sin down here, I know).
Yes, I would always prefer fresh ingredients, too – but cost-prohibitive here, I think. Hence the combination. I’m going to try using real Key limes when I get home. ❤
Bookmarked. This looks so goooood.
It is, HungryMum…we ate the whole thing in two days. ❤
Good Morning from South Florida,
Here we use real key limes to make this. It takes about 20 of them to get enough juice for the pie (4 to 6 oz). They have a real delicate flavor and lighter colored juice. If you use the large limes make it with half lemon juice that will give you a closer flavor to real key lime pie and you only need (4 oz.) like your recipe. You can sometimes find key lime juice in a small bottle next to bottle lemon juice at the store. There is a real difference in flavor and it doesn’t have the strong tart slightly bitter flavor of large limes. Key lime pie has been around since Borden started canning condensed sweetened milk in the 1850’s. The people on Key West Island had orchards of little round limes. These little limes were their source of income from selling them to ships that stopped to buy them to prevent skirvy. Your pie turned out pretty.
I’m currently in France, and we can’t get real Key limes here, so I just used the big ones from Spain and supplemented with juice from concentrate. (Limes are SO expensive here – about $1.50 apiece! Ordinarily, I would never spend that much for a lime, but I really wanted a couple for the zest, so I indulged.)
Thanks for the tip about adding some lemon juice for authentic Key lime flavor! ❤
It makes it hard when you are not at home. Looking forward to your next dish.
I’m open for suggestions if you have something in mind. Otherwise I was thinking of biscuits and gravy. ❤