Stay cool with my Key Lime Pie recipe
Posted 10:39 AM 7/21/2020 by Deb Maurer
I only use Nellie & Joe's Key West Lime Juice. This recipe is a version of their recipe which is on the bottle. I love meringue and you have the exact amount you need for the topping. So I always use this rather than a simple whipped cream version which doesn't impress me a bit. My version is less tart and the cinnamon graham crackers is my idea and doesn't overwhelm the tastebuds, it's a great twist to a classic recipe.
* Crust: 18 Cinnamon graham crackers (1 package)
* 1/2 c unsalted melted butter
* 1/4 c granulated sugar
Crush the graham crackers, add the sugar and melted butter. Press into pie pan and bake at 375 degrees for 7 minutes or until slightly toasted in appearance. Cool for 30 minutes before adding the filling.
Filling: Combine 3 egg yolks, a can of sweetened condensed milk (14 oz) and 1/3 cup Nellies Key Lime Juice. Pour into baked pie crust and bake for another 10 minutes or until done at 325 degrees.
Topping: Bring the 3 egg whites to room temperature. In a mixing bowl combine egg whites, 1 t. vanilla and 1/2 teaspoon of cream of tartar and beat on high until soft peaks form (tips curl). Beat in 1/4 cup sugar 1 T at a time, beating on high 4 minutes more or until mixture forms stiff glossy peaks. Spread over pie filling in 375 degree over 3 more minutes until peaks are a golden brown.