Key Lime Pie VI

Key Lime Pie VI


"A Key Lime Pie made without sweetened condensed milk. It really enhances the flavor of the lime."
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servings 282 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Separate the eggs. Beat the egg yolks and set the whites aside.
  3. Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.
  4. Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
  5. Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
  6. Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.


Read all reviews 52
  1. 58 Ratings

Most helpful positive review

Okay, first of all, it's true that the use of water instead of condensed milk really enhances the flavour of the lime. But what I can't understand is why the recipe states to add the lime juice...

Most helpful critical review

I tried this recipe twice. I used a flaky tart crust both times to keep it from being too sweet. I also used bottled lime juice both times and think fresh would have been better. The first time ...

Most helpful
Most positive
Least positive

Okay, first of all, it's true that the use of water instead of condensed milk really enhances the flavour of the lime. But what I can't understand is why the recipe states to add the lime juice...

ohhhhhlaaalaaaah! This was to die for. I had never made a key lime pie before, found a lovely and fragrant bunch of them on sale so decided to buy and give it a whirl. This was outstanding! ...

Came out great, everyone loved it. Very simple and easy to understand. Just need to remember to let the mixture boil completely to activate the corn starch. I realized my mistake before it was t...

I made this pie for my parents, who are crazy about key lime pie. This pie came out beautiful and delicious and everyone RAVED! It has the perfect balance of sweet and tart and it’s so full of...

Thank you so much for sharing this! My grandmother is from Key West and has very strict requirements in order for a pie to be considered a "real" Key Lime Pie - it must have a traditional pastr...

I thought this was great; a very pure and clear flavour as it's not combined with the condensed milk. I will admit, however, that I made a few changes for my own preferences. I like a graham c...

This recipe is excellent. I've made it many times and now also use it for lemon meringue pies (substituting the same amount of lemon juice and zest for the lime). I especially like it that no ...

While the taste was good it wasn't 'wow'. The directions were great though, and the lime layer came out perfectly and cut really well. I think both the lime and the meringue needed more sugar ...

I made this tonight 12/30/06. It was good, it was alittle difficult but I got the hang of it. Only thing, do not have pie on top rack when cooking meringue. I burnt mine. Put under broiler and...

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