Key Lime Pie – Classic
- You can buy Key Limes in season in any grocery store that carries a variety of fruits. They are tiny little buggers that make you work for every drop of juice! But here's a "key" difference between Key Limes and the more familiar Persian Limes -- Key Limes are less acidic. They have a more robust, intense flavor that you can recognize even when mixed with the other Key Lime Pie components. So for an authentic flavor, use Key Lime juice. I go for the old reliable, Key West (or similar brand) pure Key Lime juice in the bottle on the non-refrigerated juice aisle to make a very delicious Key Lime pie.
- Use Persian limes for the zest though! Because of their larger size they are easier to handle and it won't affect the chemistry of your pie.
- I've lightened the overall texture of this pie by incorporating a little meringue (made from the separated egg whites of the recipe -- why waste?) into the filling. Folding two elements that don't have the same consistency (thick meringue vs. thinner condensed milk/lime juice) can be a bit challenging. It takes patience to not want to just stir it all together, but you will appreciate the result. Airier than the original with a hint of sweetness to offset the extra lime zest.
- When combining the Key Lime Juice mixture with the Sweetened Condensed Milk be sure to use a whisk. You are combining two ingredients with very different thicknesses. You will find a whisk works best to accomplish this.
- If you have had problems with your Key Lime pie fillings staying too soft to slice cleanly, it may be due to under baking. This is not a no-bake, "refrigerator" pie. The egg yolks add a satisfying rich flavor. They also must be cooked in order to get the body this pie needs in order to be sliceable.
- Key Lime pies need to be baked with a careful eye for the desired puffing at the edges. This will tell you the pie is done and you can take it out of the oven. The pie will cook through, like a custard, from the residual heat once it is removed from the oven.
This Key Lime pie is a classic, using the evaporated milk that original Key Lime pies use.
- 4 Eggs (Separated)
- 14 oz Sweetened Condensed Milk (usually 1 can)
- 1.5 tsp Grated Lime Zest (1 Lime)
- 3/4 cup Key Lime Juice (6 oz.)
- 1 Graham Cracker Pie Crust (9" to 10" See recipe on this site)
- 4 Egg Whites
- 1/2 cup Confectioners Sugar
- 1/2 tsp Cream of Tartar
Separate the eggs, putting the egg yolk in a small bowl. Set the whites aside for the meringue.
In a small bowl, combine egg yolks with lime zest. Let sit for 5 minutes for zest color to diffuse slightly into egg yolks, then stir in Key Lime Juice.
In medium mixing bowl whisk together egg yolk mixture and condensed milk. Set aside for 15 - 20 minutes to thicken.
Preheat oven to 350°
Make meringue (see below).
Fold in 1 ½ cups of meringue into filling, blending to eliminate color streaks. Pour into pie crust.
Bake 10 - 15 minutes.
When edges of pie just begin to puff up, remove from oven.
If topping pie with remaining meringue, add now.
Whip the egg whites to stiff peaks, then spread or pipe onto pie. (Pictured meringue was piped using a Wilton #366 tip)
Return pie to oven for 5-7 minutes to brown, or broil for 20 to 40 seconds.
Remove from oven and cool pie completely. Keep refrigerated.
Stir Cream of Tartar into the unbeaten egg whites.
Whip the egg whites until soft peaks begin to form. Add the confectioners sugar, a tablespoon or two at a time, whipping between each addition.
When all sugar has been added, continue to whip whites into soft peaks.