Mile High Key Lime Pie
Key lime pie with a meringue topping
Servings 8
Cost 5
Ingredients
- 14 oz can of sweetened condensed milk
- 6 large eggs or 5 extra large separated and brought to room temperature
- ½ cup fresh Persian lime juice or ½ cup Key Lime juice (Nellie and Joe's)
- 1 teaspoon lime zest
- 1 teaspoon cream of tartar
- 1 cup granulated sugar
- ½ teaspoon vanilla
- 1 9-inch baked pie crust -- regular. or you could use an 8 inch
Instructions
- 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 at 350 for 10 minutes or until meringue is golden brown. Let cool, then chill until ready to serve.