Key Lime Pie IX Recipe - Allrecipes.com
Key Lime Pie IX Recipe
  • READY IN ABOUT hrs

Key Lime Pie IX

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"This is the only recipe for Key Lime Pie that you'll ever need. The best restaurants use this one."

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Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 hr 35 mins

Directions

  1. In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.
  4. Bake in preheated oven for 15 minutes. Chill before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2005

After I made this pie, I spoke w/ a friend who grew up in Key West...This is the same recipe her grandmother taught her!! Delicious!! I used the full 1/2 cup (w/ fresh limes we brought back from vacation) and it set up perfectly. I had my in-laws over for dinner for the first time since the wedding and served this for dessert...big hit! So good, and so easy... I'll be bringing this to a lot of potlucks/holiday dinners/office parties!!

 
Most Helpful Critical Review
Jul 16, 2007

the meringue needs less sugar and it wasnt that great it didnt come out that firm at all. and i even cooked it twice as long. it was good but it didnt taste home made.

 
Jul 20, 2003

It was wonderful! It doesn't set very well. I made it again with 1/3 lime juice, and was a lot firmer. WONDERFUL RECIPE!! It's gone quick!!

 
Apr 27, 2008

I liked this pie! So did my BBQ guests... Got many compliments! I read the reviews for this recipe before trying it and I was glad I did. I used Graham Cracker Crust III from this site as the crust, and then chilled it in the freezer after baking it. To prevent runny or juicy filling, I chilled the lime juice, condensed milk and eggs, so my lime mixture was cold, and poured into the cold piecrust, then put in the fridge. It set up very well after about one hour, but I let it chill for about 3 hours before making the meringe. (I like HIGH meringe, so I used seven egg whites.) After baking the meringe, I again chilled the pie for two hours. When sliced, it was very firm and well set. Pie was delicious! I would have liked it a little more tart lime flavored, I could taste the sweet condensed milk. But I will make this again!

 
Oct 12, 2007

This was a wonderful recipe. The first time I tried it, it didn't set very well at first. However, after being in the refrigerator all night, it held up well. The next time, I used only 1/3 cup of lime juice, and my husband said he liked it with more lime juice. Next time, we will up the lime juice and just let it set in the fridge for longer. The meringue recipe listed here did not work very well for me, so I used Meringue II from this site, which came out beautifully. Will definitely make this pie again using the meringue II recipe.

 
Jul 30, 2003

It is simply fantastic!!! The best I had. Whipped cream topping is also splendid with a little lime zest on top to garnish.

 
Jun 01, 2003

This was a really delicious pie. It didn't set quite as firm as I'd hoped, I might cut the lime juice to 1/3 cup next time.

 
Aug 16, 2006

I read the reviews and used less lime juice. It was great, but i suggest you let pie cool for about 2-3 hours before making the meringue and then cool overnight. That is the best way to get the pie to gel completely. Overall, great recipe.

 

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Nutrition

  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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