Pillowy Key Lime Pie
Pillowy Key Lime Pie recipe
Yield
8 servingsPrep
20 minCook
15 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 |
egg yolks
|
*
|
|
| 14 | ounces |
milk, sweetened condensed
|
|
| ⅔ | cup |
key lime juice
|
|
| ⅓ | cup |
lime juice
|
|
| 5 |
egg whites
|
*
|
|
| 6 | tablespoons |
sugar
|
|
| ⅛ | teaspoon |
cream of tartar
|
|
| 1 |
pie shell (9 inch)
baked, or 1 graham cracker pie crust |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
egg yolks
|
*
|
| 1 | can |
milk, sweetened condensed
|
|
| 158 | ml |
key lime juice
|
|
| 79 | ml |
lime juice
|
|
| 5 | each |
egg whites
|
*
|
| 9E+1 | ml |
sugar
|
|
| 0.6 | ml |
cream of tartar
|
|
| 1 | each |
pie shell (9 inch)
baked, or 1 graham cracker pie crust |
|
Directions
Beat egg yolks until pale yellow.
Blend in milk and add lime juice stirring until smooth.
Pour into pie shell and top with meringue or whipped cream.
Meringue: Beat egg whites at high speed until foamy.
Add cream of tartar; beat until soft peaks form.
Reduce speed and gradually add sugar.
Beat again at high speed until soft glossy peaks form.
Heap on pie, sealing the edges well and bake in 350℉ (180℃) F oven approximately 15 minutes.
Cool at room temperature then chill.
