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Key Lime Pie

Photo: John Kernick; Styling: Kim Ficaro
Yield 8 servings (serving size: 1 slice)
This dessert is best enjoyed the day it's made. The sky-high meringue is a sight to behold, and the rich Key lime flavor is refreshing.

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 10 cookie sheets)
  • 2 tablespoons butter, melted
  • 4 large egg whites, divided
  • 1 tablespoon water
  • 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
  • 2 1/2 tablespoons water

Nutrition 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

How to Make It

  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 egg white to graham cracker mixture, tossing well with a fork to combine. Discard remaining beaten 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 remaining 3 egg whites in a bowl; beat with a mixer at medium speed until foamy using clean 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.