Key Lime Pie

A refreshing, classic key lime pie made with fresh key lime juice and egg whites on a graham cracker crust.

  1. Preheat oven to 350º F.
  2. Prepare graham cracker crust: Mix together cracker crumbs, granulated sugar and butter.
  3. Divide crumbs in half. Line two 9" pie plates with cracker crumb mix, pressing firmly to line bottom and sides. Bake at 350º F for 8 minutes.
  4. Meanwhile, prepare filling: Whisk condensed milk with lime juice and egg yolks in stainless steel bowl.
  5. Pour half of filling into each of the pre-baked graham cracker shells. Bake pies, at 350º F for 20 minutes.
  6. Prepare meringue. Use very clean bowl and whisk to beat egg whites; otherwise, egg whites will not form stiff peak. Beat egg whites to stiff peak. Continue whipping and add confectioner’s sugar, whipping until meringue forms stiff peaks.
  7. Divide meringue in half. Decoratively add meringue to top of custard. Bake at 350º F for 15-30 minutes, or until meringue has good color. Check with wooden skewer or cake tester to be sure custard is done.

  • Garnish with slice of lime
  • Daypart suggestion: dessert

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