Key Lime Pie

Key Lime Pie is a staple of the Kest West dining experience. There are dozens of Key West restaurants serving this famous dish for dessert. There are even Key Lime Pie stores, totally dedicated to the dish, 100%. Some visitors make a point to try at least three or four different versions, and each restaurant has its own recipe.


You can make your own Key Lime Pie (Key Lime Pie recipe below), without too much fuss. Some pies you buy, especially at the supermarket, have a chemical aftertaste. Maybe it’s the green food coloring who knows. But I do know there’s not much in the Key Lime Pie recipe that would make the pie turn out as green as a mint shake from McDonald’s. Here’s the recipe and a picture of the results, without green food dye. The hardest part is letting it cool completely before serving:

Key Lime Pie Recipe

Yield: one 9-inch pie

2 cups sugar, divided
1/4 cup plus 2 tablespoons cornstarch
1/4 tsp salt
1/2 cup fresh key lime juice
1/2 cup cold water
3 eggs, separated
2 tablespoons butter
1/2 cups boiling water
1 teaspoon grated fresh lime peel
1/4 teaspoon cream of tartar
9-inch baked pie shell

Mis 1 1/2 cups sugar, cornstarch and salt in a medium saucepan. Add in the lime juice, water, and 3 egg yolks and blend well. Add the butter and gradually add the boiling water. Heat the mix and bring it to a boil over medium heat. Cook it for 3 minutes, and stir constantly. Stir in lime peel then remove from heat. Let cool 20 minutes.

Place egg whites in mixer bowl and whip until frothy. Add the cream of tartar and whip until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff peaks form.

Pour cooled filling into the pie shell. Carefully place the meringue on top and spread it to the edges. Bake at 350 degrees for 15 minutes or until it’s lightly browned.

Cool completely before serving.

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