Key Lime Pie

Macaroni Menu

By Erin Stolle, Publisher - Macaroni Kid Alpharetta/Roswell August 11, 2012
In my family, we prefer a pie over a cake any day, so this recipe is what we use for birthdays, at least for my husband and myself!  I hope you enjoy this recipe as much as our family does!  


1 C graham cracker crumbs (you can also use a pre-made crust, but I prefer to do my own)
3 T white sugar
4-5 T melted butter
1/2 C key lime juice 
3 eggs
pinch cream of tartar
pinch of salt
1 (14-oz.) can sweetened condensed milk
1 C (approximately) whipping cream (or mix three egg whites and 1/2 cup of sugar to make meringue)
1 lime (optional)


Preheat oven to 325 degrees.  Mix graham cracker crumbs with sugar and melted butter.  Press into a 9-inch pie plate and bake for 5 minutes.  Remove from oven and let cool.

Separate two of the eggs, placing the two egg whites into a mixing bowl.  Reserve the yolks in another bowl. 

To the yolks, add one whole egg, key lime juice and sweetened condensed milk.  Mix well.

With clean mixer blades, beat the egg whites until stiff, but not dry, adding salt and cream of tartar after about 20 seconds.  

Fold whites into filling mixture.  Pour filling into partially baked crust.  Bake 10-15 minutes or until set.  Let cool at room temperature, then freeze for 4 hours or overnight.  Just before serving, whip cream to form stiff peaks (or make meringue from egg whites).  Serve decorated with whipped cream and lime slices.