Key Lime Pie With Meringue Topping

31 Aug

Key lime pie with a meringue topping and a graham-cracker crust.

-By Carrie (Strommen) Lennie


5 large egg yolks
1 14-oz can sweetened condensed milk
2 tsp grated lime zest
½ cup freshly squeezed lime juice
½ cup heavy cream
1 prepared 9-inch graham cracker crust

4 egg whites
6 Tbsp sugar
½ tsp cornstarch
pinch of salt


  1. Preheat oven to 325 degrees. In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice and cream.
  2. Pour the filling into the crust and bake about 20 minutes or until firm.
  3. Remove pie from oven. Increase the oven temperature to 350 degrees.
  4. Meanwhile, in a medium bowl, beat the egg whites until soft peaks form (tips curl).
  5. In a second bowl, stir together the sugar, cornstarch and salt. Add the sugar mixture a little at a time to egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling.
  6. Bake for 10-12 minutes more or until the meringue is golden. Serve the pie warm or at room temperature.
Leave a comment

Posted by on August 31, 2011 in Desserts


Leave a comment

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: