Mile High Key Lime Pie
Key lime pie with a meringue topping
Servings 8
Ingredients
- 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.
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 for 10 minutes or until meringue is golden brown. Let cool, then chill until ready to serve.
