On the recommendation of a friend, the recipe I used was from Pepe’s, the oldest cafe in Key West. It’s a little bit different than some others because you whip up a meringue separately and then fold it into the rest of the ingredients. I thought it made a perfectly fluffy pie. I upped the juice level a bit – I like my pies with so much lime flavor it’s like being hit over the head with a lime-flavored 2×4. This goes really well with homemade whipped cream, but it’s great on its own too. The only hard part (after juicing the limes) is waiting for the pie to chill and harden in the fridge.
Beat egg whites until stiff. Set aside.
In another bowl beat egg yolks well. Add sweetened condensed milk and continue beating. Slowly add key lime juice while beating. Fold egg whites into egg yolk mixture with spatula, mixture should be even. Pour into pie crust. Bake about 20 minutes or until just set. Cool completely before refrigerating. Refrigerate at least 2 hours before serving. Makes 6 slices. Top each with whipped cream. Keeps well for up to 3 days.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 279 (36%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 255.2mg||79 %|
|Sodium 441.8mg||15 %|
|Potassium 698.9mg||18 %|
|Total Carbohydrate 114.7g||34 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 110.5g|
|Protein 17.6g||25 %|
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Calories per serving: 780
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