Include in Print View:

Islamorada Key Lime Pie

Islamorada Key Lime Pie recipe image
This classic Islamorada Key Lime Pie captures the essence of the Florida Keys with its vibrant, tart filling and rich, sweet balance. The curd, made from fresh key lime juice, sweetened condensed milk, and egg yolks, sets into a silky, luxurious texture that melts in your mouth. Topped with a billowy, lightly browned meringue made from the reserved egg whites, this dessert offers a beautiful contrast of flavors and textures. It is an ideal summer treat, perfect for outdoor gatherings or as a sophisticated end to a family dinner. Simple to assemble yet impressive in presentation, this pie is a timeless favorite that brings a burst of citrus sunshine to any occasion.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 915.6
Dietary: Gluten-free, Vegetarian
Description
This classic Islamorada Key Lime Pie captures the essence of the Florida Keys with its vibrant, tart filling and rich, sweet balance. The curd, made from fresh key lime juice, sweetened condensed milk, and egg yolks, sets into a silky, luxurious texture that melts in your mouth. Topped with a billowy, lightly browned meringue made from the reserved egg whites, this dessert offers a beautiful contrast of flavors and textures. It is an ideal summer treat, perfect for outdoor gatherings or as a sophisticated end to a family dinner. Simple to assemble yet impressive in presentation, this pie is a timeless favorite that brings a burst of citrus sunshine to any occasion.
Ingredients
  • 1 can Condensed milk
  • 6 ea Eggs, separated
  • 1/2 cup Key Lime Juice
  • 1 tablespoon Cream of tartar
  • 1 cup Sugar
  • 1 ea 9-inch pie crust, baked
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    In a large bowl, beat the egg yolks and sweetened condensed milk together until well blended and smooth.
  3. 3
    Stir in the key lime juice until fully incorporated.
  4. 4
    Pour the filling into the pre-baked pie crust.
  5. 5
    In a clean, grease-free bowl, beat the egg whites and cream of tartar until soft peaks form.
  6. 6
    Gradually add the sugar while continuing to beat the egg whites until stiff, glossy peaks form.
  7. 7
    Spread the meringue over the pie filling, sealing the edges to the crust.
  8. 8
    Bake for 8 to 10 minutes, or until the meringue is lightly golden brown.
  9. 9
    Cool completely before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 915.6kcal
% Daily Value *
Total Fat 31.3g49%
Saturated Fat 11.9g60%
Cholesterol 583.5mg195%
Sodium 405.7mg17%
Total Carbohydrate 133.9g45%
Dietary Fiber 0.6g3%
Sugars 114.3g
Protein 28.8g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure your mixing bowl and beaters are completely free of grease when whipping egg whites; any fat can prevent them from reaching stiff peaks.

For the best flavor, use fresh-squeezed key lime juice if available. Regular lime juice can be substituted but will yield a slightly different flavor profile.

Store leftovers covered in the refrigerator for up to 3 days.

If using a graham cracker crust, bake it first according to package directions to prevent sogginess.

Keywords: key lime pie, meringue, citrus dessert, condensed milk, egg whites, florida keys, summer dessert, lime curd, baking, pie crust, tropical, vegetarian
Read it online: https://www.chefs-mate.com/recipe/islamorada-key-lime-pie-2/