Sandra's Key Lime Pie with Meringue

Sandra's key lime pie: sweetened condensed milk, lime juice and egg yolks in a baked crust, topped with meringue and browned at 325°F.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Sandra's Key Lime Pie with Meringue, photo coming soon
  • Prep 15 min
  • Cook 12 min
  • Chill 2 hr
  • Total 2 hr 27 min
  • Yield 1 (8-inch) pie

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Sandra Mills's key lime pie is the meringue-topped style: a quick filling of Borden's sweetened condensed milk, lime juice and two egg yolks in an 8-inch baked crust, crowned with a meringue from the leftover whites and baked until golden.

Ingredients

Filling

  • 1 8-inch baked pie crust
  • 1 can Borden's Sweetened Condensed Milk
  • 1/2 cup lime juice
  • 2 egg yolks

Meringue

  • 2 egg whites
  • 1/4 cup sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Filling. Combine the condensed milk, lime juice and egg yolks in a small bowl. Mix well and pour into the baked crust.
  2. Meringue. Whip the egg whites until foamy. Add the sugar and cream of tartar and beat until stiff peaks form.
  3. Bake. Spoon the meringue over the filling and bake at 325°F for 12 minutes, or until golden brown.
  4. Chill. Cool, then chill before serving.

Tips

  • Sandra's pie crust hint: when a recipe calls for a pie crust, you can use frozen pie crusts (she uses Mrs. Smith's or Oronoque Farms) following the package directions, or ready-made crumb crusts such as graham cracker or chocolate.
  • This uses raw or lightly cooked eggs. For anyone pregnant, very young, elderly or with a weakened immune system, use pasteurized eggs.

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