|Nutritional Guidelines (per serving)|
This rich key lime pie is baked, then an optional meringue topping is added, or top the pie with a dollop of whipped cream and lime zest. Feel free to use a light whipped topping on this pie, and use either a purchased or homemade graham cracker crust.
You can use fresh squeezed key lime juice if available, but bottled key lime juice works just fine.
- 1/2 cup key lime juice (fresh if possible)
- 1/2 cup heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1 to 2 teaspoons lime zest (divided)
- 5 egg yolks
- 1 graham cracker pie shell
- Optional: whipped cream or whipped topping (if not making fresh meringue)
- For the Meringue:
- 4 egg whites
- 6 tablespoons sugar
- 1/2 teaspoon cornstarch
- dash salt
Whisk the sweetened condensed milk with the egg yolks until smooth and well blended.
Stir in whipping cream and lime juice.
Stir in 1 to 1 1/2 teaspoons lime zest.
Pour into a prepared graham cracker crust and bake at 325 for 15 to 20 minutes.
Remove from oven and increase temperature to 350 if meringue is used.
If you aren't making the meringue, cool the pie and top with whipped cream and a little lime zest just before serving.
Meringue Topping (Optional)
Meanwhile, make the meringue topping, if using. In a glass or stainless steel bowl, beat egg whites until soft peaks form.
Combine sugar, cornstarch, and salt; gradually beat into the egg whites.
Continue beating until egg whites no longer feel gritty (with sugar)when a little is smeared between two fingers.
Spoon onto the hot pie filling, spreading to cover completely to the crust.
Put back in the oven and bake at 350° until meringue is browned, or about 12 to 15 minutes.
Tips for Making Meringue:
Separate eggs carefully; even a tiny bit of yolk can keep the peaks down.
Let the egg whites come to room temperature for the lightest, fluffiest meringue.
Beat sugar into egg whites gradually, and beat until the sugar is completely dissolved.
Spread the meringue topping over the hot filling, spreading it so that it connects with the crust.
Watch carefully while baking and keep out of drafts when you take it out of the oven. A sudden draft could make the meringue shrink.
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