// Sandy

Key Lime Pie

recipe, easy

Very rich in flavor, you can use less eggs instead of 5 and it is less rich.


total time


cook time






  • 5 egg yolks, beaten, saving the whites for the meringue
  • 14 oz Eagle Brand sweetened condensed milk
  • 1/2 cup Key Lime juice
  • Graham cracker crust, 9 inch pie shell
  • 5 egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar


  1. Blend together condensed milk, egg yolks, and Key Lime juice, until it thickens a little. Fill pie shell.
  2. In a mixing bowl whip egg whites and cream of tartar at high speed, gradually add the 1/4 c of sugar until egg whites hold form peaks. This may take awhile, be patient stopping often to lift beaters looking for peaks.
  3. Pour/scoup onto pie filling sealing edges to inside edge of pie shell. Bake at 325 degrees until top is golden brown, about 15 minutes.

Additional information

The pie can be made with as little as 2 eggs, but the meringue is not as fluffy, nor is the pie as delicious. You can sprinkle, very lightly, a small amout of sugar on top of meringue befor you bake for extra color. The meringue can be very tricky, getting it to just the right fluffiness, but be patient and keep trying, the pie will taste great even without the meringue. Best flavor with Nellie & Joes Key West lime juice.