Key lime pie is one of our favorites and I think I’ve made at least 20 different variations. The one I’ve been making most often is a version that uses sour cream and doesn’t have eggs, so I was really curious to see how a pie made with 6 (!) eggs would compare. In Mile High Key Lime Pie, the eggs are separated, the yolks are used in the filling and the whites are beaten into a mile high meringue.
Sort of. My meringue would have appeared taller had I used a 9 inch pie crust, but I used a deep dish 9 1/2 inch pie dish so my pie is a little stretched out. Still, the meringue was a delight to work with and didn’t taste too egg-y. Even though I generally like whipped cream on pies rather than meringue, the meringue was a nice and light contrast to the pie and gave the pie a more dramatic appearance.
- 1 can (14 ounces) sweetened condensed milk
- 6 large eggs or 5 extra large eggs, separated and brought to room temperature
- 1/2 cup fresh Persian lime juice or 1/2 cup Key Lime juice
- 1 teaspoon lime zest
- 1 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 9 inch baked pie crust -- regular (as opposed to deep dish) will give you a taller pie. I used deep dish.
- Stir together the sweetened condensed milk with the egg yolks, then stir in the lime juice and lime zest.
- In a clean mixing bowl, beat egg whites with cream of tartar until foamy. When foamy, start adding the sugar very gradually (a tablespoon at a time) and continue beating until you have a big, fluffy, bowl of meringue. Add a dash of vanilla right at the end.
- Cover pie with meringue, being careful to seal the edges of the crust.
- Bake for 10 minutes or until meringue is golden brown. Let cool, then chill until ready to serve.