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The Spruce / Diana Rattray
Nutritional Guidelines (per serving) | |
---|---|
321 | Calories |
10g | Fat |
40g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 321 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 5g | 24% |
Cholesterol 170mg | 57% |
Sodium 188mg | 8% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 0g | 1% |
Protein 18g | |
Calcium 171mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Bake this rich key lime pie and top it with an optional meringue topping or a dollop of whipped cream and lime zest. Feel free to use a light whipped topping on this pie and 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.
Ingredients
- 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
Steps to Make It
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Whisk the sweetened condensed milk with the egg yolks until smooth and well blended.
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Stir in whipping cream and lime juice.
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Stir in 1 to 1 1/2 teaspoons lime zest.
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Pour into a prepared graham cracker crust and bake at 325 F for 15 to 20 minutes.
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Remove from oven and increase the temperature to 350 F if meringue is used.
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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)
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Meanwhile, make the meringue topping, if using. In a glass or stainless steel bowl, beat egg whites until soft peaks form.
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Combine sugar, cornstarch, and salt; gradually beat into the egg whites.
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Continue beating until egg whites no longer feel gritty (with sugar) when a little is smeared between two fingers.
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Spoon onto the hot pie filling, spreading to cover completely to the crust.
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Put back in the oven and bake at 350 F until meringue is browned or about 12 to 15 minutes.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
Tips for Making Meringue
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Separate eggs carefully; even a tiny bit of yolk can keep the peaks down.
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Let the egg whites come to room temperature for the lightest, fluffiest meringue.
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Beat sugar into egg whites gradually, and beat until the sugar is completely dissolved.
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Spread the meringue topping over the hot filling, spreading it so that it connects with the crust.
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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.