Servings: 8
Ingredients
Filling
- 4 eggs separated
- 120 ml Key lime juice
- 1 can sweetened condensed milk 397 g
Crust
- 1 20 cm Graham cracker pie crust
Meringue
- 4 egg whites reserved
- 65 g sugar
- 0.25 teaspoon cream of tartar
Procédé
Filling
- Beat the egg yolks until pale and thick.4 eggs
- Whisk in the Key lime juice, then the sweetened condensed milk, and stir until thickened.120 ml Key lime juice, 1 can sweetened condensed milk
- Pour the filling into the pie crust.1 20 cm Graham cracker pie crust
Meringue
- Whip the egg whites with the cream of tartar until stiff peaks form.4 egg whites, 0.25 teaspoon cream of tartar
- Add the sugar gradually, beating until glossy peaks form.65 g sugar
- Spread the meringue over the entire pie, sealing it to the edges of the crust.
- Bake at 180°C for about 20 minutes, until the meringue is golden brown.
- Chill before serving.
Notes
Aunt Sally's recipe from the Curry Mansion Inn in Key West is often cited as the original version of Key lime pie.
The filling is not baked: the lime juice and sweetened condensed milk thicken through an acid reaction, and the pie goes into the oven only to brown the meringue.
Use true Key limes for the most authentic flavor.
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