• Cooking Time: 12 to 15
  • Servings:
  • Preparation Time:


Key Lime Pie Version I


  • 4 eggs
  • 1/2-cup Key lime juice
  • 1 can Eagle Brand Sweetened Condensed Milk
  • 8 tablespoons sugar
  • 1/4-teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 prepared pie shell (regular of graham cracker)


  • Separate egg yolks from egg whites.
  • Mix can of sweetened condensed milk with egg yolks.
  • Mix Key lime juice with egg yolks and sweetened condensed milk.
  • Gently fold a spoonful or two of meringue (recipe follows) into mixture. (The more meringue you add, the lighter and fluffier the pie filling will be.)
  • Pour into pre-baked or graham cracker pie shell.
  • To make meringue, add cream of tartar to egg whites.
  • Then add vanilla extract.
  • Beat egg whites until mixture begins to foam.
  • Slowly add sugar while continuing to beat egg whites.
  • Beat egg whites until white stand in “peaks“ in beating bowl.
  • Cover egg mixture in pie shell with meringue and take in preheated 350-degree oven for 12 to 15 minutes or until meringue is lightly browned.

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