Lots of little Key Limes are used to make this pie that’s sure to tantalize your taste buds with its creamy sweet and tart goodness. Top with meringue or fresh whipped cream.
Key Lime Pie
source: My Recipes
1 1/4 cups graham cracker crumbs*
1/4 cup firmly packed light brown sugar
1/3 cup butter, melted
2 (14-ounce) cans sweetened condensed milk
1 cup fresh Key lime juice*
2 egg whites
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
Combine graham cracker crumbs, brown sugar and melted butter. Press into a 9-inch pie plate.
Bake pie crust at 350° for 10 minutes or until lightly browned; cool.
Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside.
Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.
Add granulated sugar gradually, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes).
Spread meringue over filling.
Bake at 325° for 25 to 28 minutes. Chill 8 hours.
*I substituted crushed vanilla wafer cookies for the graham cracker crumbs because I wanted to use up the cookies.
*Bottled Key lime juice may be substituted for fresh juice.