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My review
Key Lime Pie I
10
IRENED
"This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice."
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Ingredients
4 h 30 m servings 420Original recipe yields 8 servings (1 - 9 inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
- Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
- To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
- Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
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Reviews
Read all reviews 214279 Ratings
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Most helpful positive review
6/11/2001
What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'p...
Most helpful critical review
4/16/2006
I'm not sure if this is how key lime is supposed to taste, but it really wasn't what I was looking for. The whipped egg whites gave it an airy, foamy texture. If you're into that kind of thing, ...
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6/11/2001
What an awesome recipe! This was the first key lime pie I've ever made, and it turned out fantastic! The second time I made it, I used fat-free sweetened condensed milk - big mistake - it was 'p...
9/4/2007
If you are looking for something light, fluffy and delicious- this is it! I used 1 1/2 cans condensed milk; 2/3 key lime juice; 3 jumbo egg yolks (no whole eggs); and folded in 2 whipped egg whi...
8/20/2002
I only got a tiny taste of this pie which i made for my father in law, who is a key lime pie lover. He said it was the best keylime pie he's ever had. It's hard to beat my mother in laws cooking...
6/2/2006
I had no trouble w/this turning out smooth and silky. I did make the crust. I had a 9.5 inch pie dish so I just crushed up one entire package of graham crackers and added an extra Tbl spoon of...
2/21/2002
After hearing other people saying that the filling was not enough for a pie, i decided to double the recipe and it was delicious. I put lime peel in it also. If you don't want to waste the egg w...
3/17/2006
This is the second time this week I've made this pie..To die for! I just wasn't sure if it was suppose to be served frozen, or froze then refrigerated (thats how I ended up doing it) Yum
1/10/2007
Very nice recipe. I thought the taste was just right. I wish it was a bit thicker though - maybe I will add more filling next time. I made it in a springform pan and that helped with getting ...
6/26/2006
Fantastic, stupendous, outrageous, scrumptious! I made this for all my girlfriends. It was a huge success, and I only ate the crumbs. I was unable to get real key lime juice, so I substituted...
4/20/2002
Tastes just like restaurant pies, very easy to make...don't be fooled by the fact that it's not green!