I had one goal during our time there--to find a giant bag of key limes and bring them back to Pennsylvania so that I could make key lime pies galore. Little did I know, most places in Key West use bottled key lime juice to make their products because many of the key lime trees are no longer in existence. What a disappointment!
We did, however, find Delallo biscotti in a grocery store, which is produced about 5 minutes from our home.
Much to my dismay, we left with a small bottle of key lime juice and no real fruits. A few months later, I actually found a few packages of them at my grocery store and had to find the best recipe for a key lime meringue pie. This is definitely a different take on the typical meringue pie, because it is best eaten warm. It is amazing--so tangy and delicious
Active: 15 minutes
Cook: 40 minutes
3 egg yolks (save the whites for the meringue!)
1 (14-oz.) can sweetened condensed milk
2 teaspoons grated key lime zest
1/2 cup freshly squeezed key lime juice (you can use regular lime juice, but it doesn't have quite the same tartness as a key lime)
1/2 cup heavy cream
1 prepared 9-inch graham cracker crust (feel free to make one from scratch, but I think a store-bought one is just as good, and much simpler!)
4 egg whites
6 Tablespoons sugar
1/2 teaspoon cornstarch
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together egg yolks and condensed milk.
- Stir in the lime zest, lime juice, and cream. Pour into prepared pie crust and bake 30 minutes or until firm. Remove from oven.
- Meanwhile, in a medium bowl, beat the egg whites until soft peaks form. Don't over-beat! In a second bowl, stir together sugar, cornstarch, and salt. Add the sugar mixture to the egg whites a little at a time, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling.
- Torch the meringue to give its golden color, or bake 10-12 minutes.
- Serve pie warm or at room temperature!
Source: Paula's Home Cooking from Food Network