It seems every Floridian has a recipe for Key Lime Pie; in fact, a book sold at the Historical Museum of South Florida lists about ten of them. Here is one that is delicious, quick and reliable, culled from three different recipe boxes.
Note that Key Lime Pie is supposed to be yellow, not green as some Yankees might have thought.
- 4 egg yolks
- 2 egg whites
- 1 can condensed milk
- 1/2 tsp. cream of tartar (optional)
- 1/2 cup fresh key lime juice
- graham cracker pie shell
- 4 tbsp. powdered sugar (for meringue)
Separate egg yolks from whites. Mix 4 egg yolks with condensed milk; fold in lime juice. (Set aside whites; allow them to become room temperature.) If the lime mixture does not thicken eventually, more lime juice may be added. (Lime juice acid quality varies and this affects the quantity required).
Pour into pie shell and refrigerate at least 2 hours.
Make a meringue of 2 egg whites and the cream of tartar, beating in 4 tbsp. powdered sugar. Sprinkle grated lime peel on top.
Brown meringue at 325°.
"Chiffon-style" pie option: mix meringue into lime mixture and bake all for 10 minutes at 300°.)
Substitute Cool Whip for the meringue if you're rushed.
– Gigi Enchelmayer, Marion Adams and Marlene Adams