Key Lime Pie

Almost as easy to make as it is to eat. A graham cracker crust works well in hot weather for it doesn’t get soggy, but a pastry crust is complementary to the delicate lime flavor. –Weekapaug Inn, Weekapaug, Rhode Island


4 eggs, separated
1/2 cup lime juice
1 can (13 ounces) sweetened condensed milk
Green food coloring (optional)
9-inch pie shell, baked
1/2 teaspoon cream of tartar
1/3 cup sugar


Beat egg yolks until light and thick. Blend in lime juice, then milk, stirring until mixture thickens. If desired, add a few drops of green food coloring. Pour mixture into baked pie shell. Beat egg whites with cream of tartar until stiff. Gradually beat in sugar, beating until glossy peaks form. Spread egg whites over surface of pie to edge of crust. Bake in 350 degrees F oven until golden brown, about 20 minutes. Chill before serving.

Cooking & Recipes


Serves 8-10

Preparation Method

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