Key Lime Pie




This pie is kinda of a last hurrah to summer.  I hate to see summer end, even though I also love fall, but after fall is winter and I’m not a fan.  This pie is light and creamy, citrusy and just good.  It doesn’t spend long in the oven, so you won’t heat the house up with it.

Key Lime Pie & Chicken Pot Pit 007

To say in the past I’ve had problems making a store bought pie crust, just roll and bake kind look pretty would be an understatement.(As much as it pains me to say, mine always turned out not pretty, it would taste good, but it looked ugly!)  I’ve recently learned a secret about them,  put them in your pie dish and crimp them or however you want your crust to look and refrigerate for an hour.  You bring the dough out of the frig and let them come to room temp, roll them, put them in the pie plate, crimp, refrigerate them, then bake them.  If you put them in the oven immediately like I used to, yours may become ugly as well, taste good, but not pretty!

Key Lime Pie & Chicken Pot Pit 014

Before I went to church Sunday, I put my pie crust in the my pan, crimped it, popped it back in the frig and when I came home, I poked holes with a fork all over, put it in the oven for 9 to 10 minutes and brought it out, and filled it with a key lime mixture.

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Start with lime zest, separate 3 eggs

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add in lime juice and sweetened condensed milk, mix well

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meanwhile, make your meringue, top pie and bake to brown up your meringue

Key Lime Pie

1 premade pie crust (you can do your own, I’ll try it someday!)

14 oz. can of sweetened condensed milk

1/2 cup of key lime juice(you can juice your own I’ve done it – it’s not fun, now I use bottled, no one complained!)

1 tsp. grated lime zest (off a regular lime)

3 eggs, separated

1/4 tsp. cream of tartar

1/4 cup sugar

Let your pie crust warm up 15 – 20 minutes, the roll out in your pie pan and crimp the edge of your crust and refrigerate for at least 1/2 hour to and hour, then preheat your oven t0 450 degrees.  Bake crust 9 to 11 minutes until lightly brown.  In a mixing bowl combine zest, juice and milk with a mixer, then combine in egg yolks.  Pour into crust.  Make sure your beaters are very clean and in a very clean bowl, beat on high the whites with cream of tartar until soft peaks form.  Gradually add in the sugar until mixture is stiff.  Spread meringue over filling making sure the meringue touches all edges of the pie crust.  Bake 12 to 15 minutes, or until meringue in brown.

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