Heritage Grill Key Lime Pie

recipe box


  • 3 eggs
  • 1 (14 oz.) can (1 1/4 cups) sweetened condensed milk
  • 1/2 to 3/4 tsp finely shredded Key lime peel or 1 1/2 tsp finely shredded Persian lime peel
  • 1/3 cup lime juice (8 to 10 Key limes or 2 to 3 Persian limes)
  • 1/2 cup water
  • Few drops green food coloring (optional)
  • Pastry for single-crust Pie
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 1/3 cup granulated sugar


Separate egg yolks from whites; set whites aside for meringue.

In a bowl beat yolks well with a fork or whisk. Gradually stir in sweetened condensed milk and lime peel. Add lime juice, water, and, if desired, food coloring; mix well. (Mixture will thicken.) Spoon into pastry shell. Bake in a 325° F oven for 30 minutes. Remove from oven. Increase oven temperature to 350° F.

Meanwhile, for meringue, in a mixing bowl combine egg whites, vanilla extract and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over hot pie filling; seal to edge of pastry. Bake in a 350° F oven for 15 minutes; cool 1 hour. Chill to store.

Makes 8

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