• 1 recipe single pie crust
  • 2/3 cup sugar
  • 1/2 cup cornstarch
  • 1 cup sweetened condensed milk
  • 3/4 cup water
  • 2 teaspoons grated lime rind
  • 4 large eggs, separated
  • 2/3 cup lime juice
  • 1 cup sugar for meringue


Preheat oven to 425 degrees. Fit the crust in a 9-inch deep-dish pie plate and bake for 10 minutes. Lower heat to 350 degrees. In medium-size saucepan, mix 2/3 cup sugar, cornstarch, condensed milk, water and lime rind. Stir over moderately high heat until thickened, about 5 minutes. Meanwhile, in a medium-size bowl with an electric mixer on high, beat the yolks until thick. Stir about 1 cup of the hot mixture into the egg yolks, then return to the saucepan. Cook, whisking constantly, for 3 minutes or until thickened (do not boil). Stir in the lime juice and pour into the pie shell. Cool for 30 minutes. In a clean large bowl, with clean beaters and the mixer on high, beat the egg whites until stiff. Gradually beat in the 1 cup sugar. Beat 3 minutes more, until smooth and glossy. Swirl meringue on the pie. Bake for 25 minutes or until golden. Cool 30 minutes, then chill 2 hours before serving. (This is a bit more complicated than the recipe I used to use, but it doesn't have raw eggs!)

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Submitted 6/13/05.
Source: Reader's Digest Down Home Cooking
Submitted By: Joy Bowers
Key Lime Pie