Key Lime Pie

Key Lime Pie Recipe
Photo: Oxmoor House
The small, pale green Key lime is prized for its almost herbal aroma and pronounced acidity. The compact fruits are tart, sharp, and memorably sour--some might say borderline bitter. It's a taste sensation that works particularly well in baking and in beverages.


Serves 8 (serving size: 1 slice)
Total time: 3 Hours, 10 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 3 Hours, 10 Minutes

Nutritional Information

Calories 320
Fat 6.8 g
Satfat 2.8 g
Monofat 2.3 g
Polyfat 1.1 g
Protein 9 g
Carbohydrate 55.5 g
Fiber 0.5 g
Cholesterol 118 mg
Iron 1 mg
Sodium 214 mg
Calcium 146 mg


1 1/2 cups graham cracker crumbs (about 10 cookie sheets)
2 tablespoons butter, melted
4 large egg whites, divided
3 1/2 tablespoons water, divided
Cooking spray
2 large eggs
2 large egg yolks
1/2 cup fresh Key lime juice or fresh lime juice (about 6 Key limes)
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon grated Key lime or lime rind
1/2 cup sugar


1. Preheat oven to 350°.

2. Combine crumbs and melted butter in a bowl. Place 1 egg white in a small bowl; stir well with a whisk until foamy. Add 2 tablespoons foamy egg white to graham cracker mixture, tossing well with a fork to combine. Discard remaining foamy egg white. Add 1 tablespoon water to graham cracker mixture; toss gently to coat. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. (Moisten fingers, if needed, to bring mixture together.) Bake at 350° for 8 minutes. Cool completely on a wire rack.

3. Place 2 eggs and 2 egg yolks in a bowl; beat with a mixer at medium speed until well blended. Add juice and condensed milk, beating until thick; stir in rind. Spoon mixture into prepared crust. Bake at 350° for 20 minutes or until edges are set (center will not be firm but will set as it chills). Cool completely on a wire rack. Cover loosely, and chill at least 2 hours.

4. Place 3 egg whites in a bowl; beat with a mixer at medium speed until foamy using clean, dry beaters.

5. Combine sugar and 2 1/2 tablespoons water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed 2 minutes or until stiff peaks form. Spread meringue over chilled pie (completely cover pie with meringue).

6. Preheat broiler.

7. Broil pie 1 minute or until meringue is lightly browned.

Maureen Callahan,

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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