11 August 2010

Key Lime Pie

I've been wanting to make key lime pie for quite a while now. While I wasn't completely thrilled with the results of this, it was definitely enjoyable and it was definitely eaten. It tasted good, but the consistency of the key lime filling wasn't as stiff as I would have preferred. I sort of forgot to get an inside photo, cause I just attacked this thing. And then the next time I took it out, I forgot to take a picture, cause I just attacked it again.

It happens.

It happens to you sometimes. Admit it.

That's right. I thought so.

Well anyway, try it and let me know if it comes out differently for you. Maybe I messed something up and it came out too soft. Or maybe that's just how this is. Either way, I love good key lime pie, so if you have a go-to recipe, let me know, I'd love to try it!!!

Key Lime Pie
Printable Recipe
by Sauce and Sensibility

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 1 can sweetened condensed milk
  • 6 egg yolks
  • ½ cup key lime juice
  • 6 egg whites
  • 1 tablespoon cream of tartar
  • 1 cup sugar
  1. Preheat the oven to 350 degrees. Combine the cracker crumbs and the melted butter and stir with a fork until well combined.
  2. Pour the mixture into a 10-inch pie pan and spread out evenly over the bottom and the sides. Use your hands or another pie pan of the same size to press the crumbs down firmly. Bake for 6 to 8 minutes or until golden brown. Cool completely before filling.
  3. In a large bowl, use an electric beater on medium high to mix the condensed milk and the egg yolks together until light and creamy. This usually takes about 8 minutes.
  4. Add the lime juice and mix just to blend—literally seconds.
  5. Then, use a rubber spatula or a wooden spoon and fold to be sure that the lime juice is incorporated.
  6. Pour the mixture into the baked and cooled pie shell and let stand while you prepare the meringue topping.
  7. Beat the egg whites with the cream of tartar for 5 minutes.
  8. Add one cup of sugar and beat for another 5 minutes. At this point, the meringue should be very shiny and forms peaks when you take the beaters out.
  9. Using a spatula, spread the meringue over the pie and bake in the 350-degree oven until the meringue is nicely browned. In my oven this takes about 12 to 15 minutes, but watch this carefully in case yours is different. Refrigerate the pie for at least 5 hours until cooled and set before serving.


  1. Kacey, if it's any consolation, your meringue looks lovely! The one I posted today was really good and held together, but just wait for the one I'm going to post on Monday. It blows regular key lime pie out of the water!

  2. Yay! I can't wait to see it!