By Mark Bittman

From the How to Cook Everything® app

Introduction:

Key Lime Pie may be topped with meringue (as it is here) or with whipped cream. If you'd prefer the latter, make adaptations according to the variation for Cream‐Topped Cream Pie. If you have key limes—chances are you will not—by all means use them; but normal limes are fine.

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Name: Key Lime Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 Flaky Piecrust or Graham Cracker Crust fitted into a 9‐inch pie pan and chilled; 4 eggs, separated; 1 14 ‐ounce can sweetened condensed milk; ⅓ cup freshly squeezed lime juice; Pinch salt; ¼ cup confectioners' sugar

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INGREDIENTS

1 Flaky Piecrust or Graham Cracker Crust ; fitted into a 9‐inch pie pan and chilled
4 eggs, separated
1 14 ‐ounce can sweetened condensed milk
? cup freshly squeezed lime juice
Pinch salt
¼ cup confectioners' sugar

Servings

INSTRUCTIONS

Prebake the crust (see Prebaking Pie and Tart Crusts) and start the filling while the crust is in the oven. When the crust is done, leave the oven at 350°F and cool the crust slightly on a rack.

Beat the egg yolks just until combined. Beat in the condensed milk, then the lime juice, a little at a time; the mixture will thicken. Put the pie plate on a baking sheet. Pour the filling into the warm crust and bake until the filling is just firm, 10 to 15 minutes. Remove and cool on a rack for about 10 minutes.

Make the meringue: Beat the egg whites with salt until foamy. Keep beating, gradually adding the confectioners' sugar, until the mixture is shiny and holds fairly stiff peaks.

Cover the pie with the meringue, making sure the meringue comes into contact with the edges of the crust. Note that the meringue will hold its shape, so you can make peaks and swirls if you like. Bake until the meringue is lightly browned, 10 to 15 minutes. Cool on a rack, then refrigerate; serve cool.

NOTES

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Key Lime Pie

1 Flaky Piecrust or Graham Cracker Crust fitted into a 9‐inch pie pan and chilled
4 eggs, separated
1 14 ‐ounce can sweetened condensed milk
 ⅓ cup freshly squeezed lime juice
 Pinch salt
 ¼ cup confectioners' sugar

Prebake the crust (see Prebaking Pie and Tart Crusts) and start the filling while the crust is in the oven. When the crust is done, leave the oven at 350°F and cool the crust slightly on a rack.
Beat the egg yolks just until combined. Beat in the condensed milk, then the lime juice, a little at a time; the mixture will thicken. Put the pie plate on a baking sheet. Pour the filling into the warm crust and bake until the filling is just firm, 10 to 15 minutes. Remove and cool on a rack for about 10 minutes.
Make the meringue: Beat the egg whites with salt until foamy. Keep beating, gradually adding the confectioners' sugar, until the mixture is shiny and holds fairly stiff peaks.
Cover the pie with the meringue, making sure the meringue comes into contact with the edges of the crust. Note that the meringue will hold its shape, so you can make peaks and swirls if you like. Bake until the meringue is lightly browned, 10 to 15 minutes. Cool on a rack, then refrigerate; serve cool.
Courtesy of John Wiley & Sons. Copyright © Double B Publishing Inc. All rights reserved.

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 8 Servings

Calories: 36
Calories from Fat: 22 (61%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.3g
Cholesterol 105.8mg		33 %
Sodium 54.4mg		2 %
Potassium 33.5mg		1 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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