Key Lime Pie
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.
Recipe by Cooking Light September 2010
Sort by:
Newest
Newest
Oldest
08/19/2012
Lemon meringue pie, yes. Key Lime meringue pie, no.
08/06/2011
The filling is creamy with great lime flavor. I used Nellie and Joe's Famous Key West Lime Juice and grated one lime (a little over a teaspoon). The meringue turned out fluffy and sweet, cooked as written, but it took several minutes under the broiler in my oven. My only complaint is the crust. It doesn't keep its shape, so it's very hard to serve, and adds nearly nothing to the flavor. I'll repeat the pie with a different crust recipe again, for sure!
04/23/2011
Between 2 people, this pie disappeared in 24 hours. Our bad. It is fabulous...and hard to resist - morning, noon and night.
02/13/2011
Very little lime/key lime flavor. Disappointing pie.
11/14/2010
Good basic recipe. I didn't bother with making the hot sugar syrup; I've never liked doing meringues that way. I doubled the meringue ingredients and added 1/2tsp cream of tartar. Worked just fine. I might try the hot syrup method next time. Be really careful putting the meringue under the broiler; 12in away is about right and NEVER take your eyes off it! GREAT filling and crust recipe. Crust was pretty easy and filling was smooth and tangy. Will definitely use again!
10/04/2010
We ate this pie the day it was made, and the crust was completely cooled before the filling was added and baked. The crust was still soggy, and I would not make it again. The filling was ok, but I may have beaten the meringue too long while adding the syrup, because it didn't spread smoothly. There was a lot of accumulated liquid when I cut into the pie.
09/03/2010
I just made this today and wow ... I love it. I am a big key lime pie fan.
Advertisement