Traditional Key Lime Pie
I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it.
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INGREDIENTS
Nutrition- 4
- 1(14 ounce) can sweetened condensed milk
- 1⁄2cup key lime juice
- 3teaspoons grated lime rind
- 18 inch pie shell or 1 9-inch pie shell, baked and cooled
- 1⁄2teaspoon cream of tartar
- 1⁄3cup sugar
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DIRECTIONS
- Beat egg yolks.
- Stir in sweetened condensed milk, key lime juice and rind.
- In a small bowl, stiffly beat 1 egg white.
- Fold into pie mixture.
- Turn into baked pie shell.
- Beat the three reserved egg whites with cream of tartar until foamy.
- Gradually add sugar, beating until stiff but not dry.
- Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
- Bake 15 minutes at 350° or until meringue is golden brown.
- Cool in refrigerator at least 6 hours.
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