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Mile High Key Lime Pie

Key lime pie with a meringue topping
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Author Cookie Madness


  • 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.