Key Lime Pie From Scratch with Meringue Topping
This is the BEST recipe for key lime pie! Made with real key lime juice, a from scratch graham cracker crust, and a sweet meringue topping, this recipe is easy and inexpensive. It just needs to be made ahead of time to chill.
ngredients
Graham Cracker Crust
11 graham crackers
6 tablespoons butter salted (or add pinch of salt)
1/3 cup white sugar
1/2 teaspoon cinnamon
Lime Filling
1/2 cup key lime juice fresh or bottled (Nellie and Joe's)
1 can sweetened condensed milk
2 tablespoons sour cream
3 egg yolks save the white in a separate bowl
1 teaspoon lime zest (optional)
Meringue Topping
3 egg whites
6 tablespoons white sugar
pinch cornstarch
Instructions
Graham Cracker Crust
Preheat oven to 375
Using a food processor, crush the graham crackers into crumbs. Melt the butter and add it to the graham cracker crumbs along with the sugar and cinnamon.
Press crumbly mixture into 9 nine pie plate. Bake at 375 for 7 minutes. Do not overtake, or the crust will be too hard to slice. It will not look any different when it is done baking.
Cool at room temperature before filling
Key Lime Filling
Combine the sweetened condensed milk, key lime juice, egg yolks, sour cream, and lime zest. Make sure to blend well using a whisk until there are no bits of egg yolk visible.
Put egg white into a separate bowl, and cover and chill at least 2 hours
Chill the bowl with the lime filling at least 2 hours
To Assemble
Preheat the oven to 350
Pour the lime filling into the graham cracker crust
Make the meringue by whipping the egg whites, sugar, and pinch of cornstarch until stiff peaks are formed (If you would like to pipe the topping on in a design, add an extra egg white + 2 additional T sugar.)
Pipe or spread the meringue on the pie and bake for 15 minutes, until topping is lightly browned
Cool at room temperature for 2 hours, then refrigerate for at least 12 hours. (You can chill in the freezer for a few hours before serving to firm up the filling even more, but don't allow the pie to fully freeze as meringue does not freeze well.)
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How to Make a Traditional Key Lime Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How to Make a Key Lime Pie just like we do here in South Florida! A Fantastic Recipe that is super easy to make. The nutty crust makes for a perfect match with the creamy lime flavour of the pie! Make this recipe and let me know what you think in the comments below.
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Lime Meringue Pie recipe
Learn to make your own lime meringue pie
Key Lime Pie topped with Burnt French Meringue | Recipe | EN
This key lime pie recipe is part of our essential recipes.The contrast between the snappy press-in crust and the tart filling in this recipe is pure treat. Topped with burned French meringue it's always a hit
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Mini Key Lime Pies Recipe | How to Make Lime or Lemon Pie with Graham Cracker Crust | Baking Cherry
Learn how to make these delicious and easy-to-make MINI KEY LIME PIES, with a buttery graham cracker crust and a creamy, tangy key lime filling. You can use regular LIME or LEMON instead of key limes.
•Note 1: If you want to make just one pie, use a 7in (18cm) round springform pan.
•Note 2: Make sure to use condensed milk, not milk or cream, otherwise the pies won't set properly.
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→ Cheesecake Cookie Bars:
→ Brownie Cheesecake Bars (2-Ingredient Frosting):
→ Coconut Cream Cake:
→ No-Bake Chocolate Cheesecake (no gelatin):
→ Jiggly Chocolate Pudding:
→ Easy Chocolate Fudge (with Roasted Peanuts Crust):
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#dessert #pie #yummy
•Ingredients: Graham crackers or digestive biscuits, unsalted butter, sweetened condensed milk, freshly squeezed key lime (lime or lemon juice), key lime zest, and egg yolks.
THE BEST KEY LIME PIE I'VE EVER HAD: Recipe from The Fish House in Pensacola, Florida
On a recent trip to Pensacola, Florida, my husband and I ate at a restaurant called the Fish House..where we had the Best Key Lime Pie I've Ever Had!!! And it turns out, their recipe is on the internet. Naturally, I had to try it out when I got home. As you'll see in the video, it came out really good, although my meringue was slightly different because I didn't have the exact kind of sugar...and I put in one more egg white. Either way, it was delicious. Read on for the recipe. And if you want to know where to eat in Pensacola, I'll make a few recommendations below.
Key Lime Pie
(Pensacola's Fish House Recipe)
Prep Time: 15 mins.
Cook Time: 30 mins.
Crust:
1 1/2 cups of graham cracker crumbs
5 Tbsp. of sugar
1/3 of a cup of melted butter
Pie Filling:
1/2 cup fresh key lime juice
1 (14oz.) can sweetened condensed milk
4 eggs yolks at room temperature
Meringue:
3 egg whites,
3/4 cup super fine sugar
1/4 tsp. cream of tartar
Preheat oven to 350º
Crush graham crackers in food processor until you've got fine crumbs. (If you don't have a food processor, place them in a large ziplock bag and use a rolling pin to crush them.) Add sugar and melted butter. Combine all ingredients well and place in a 9 spring form pan or pie plate. Press down on bottom and along sides to form a pie shell. Bake for 10 minutes.
Whisk together key lime juice, sweetened condensed milk and egg yolks. Pour into prepared crust and bake for 10 minutes.
While pie is baking, place egg whites and cream of tartar in mixing bowl and use an electric hand mixer to beat them until soft peaks form. Gradually add in sugar a little at a time and continue beating on high until stiff peaks form.
Remove pie from oven and carefully spread meringue on top of pie. Return to oven and bake an additional 10 minutes, or until meringue tips start to brown.
Cool and chill in refrigerator a minimum of 2 hours before serving.
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If you're ever in Pensacola, I recommend breakfast at:
Another Broken Egg Cafe
721 E. Gregory St.
Bagelheads
916 E. Gregory St.
For lunch or dinner, definitely try:
The Fish House
600 S. Barracks St.
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*All music in this video used with rights from Storyblocks:
The Funk Boss