This is a super quick, rich and delicious Key Lime Meringue Pie Recipe.
– 1 prepared graham cracker crust
– 1 can of condensed milk
– 1/2 can of table cream
– 6 tablespoons of lime juice (around 2 big limes)
– 1 tablespoon of lime zest (a little more for topping decoration)
– 3 egg whites
– 6 tablespoons of sugar
– Pinch of cream of tartar (optional)
HOW TO MAKE IT:
Preheat your oven to 400F.
In a medium size bowl add condensed milk and lime juice and whisk it all together until it becomes a thick cream, add table cream and lime zest and mix it just until combined.
Pour the filling over the Pie crust and reserve.
Now Its time to make the meringue. On your KitchenAid Mixer bowl add the egg whites and start on medium speed with the whisk attachment on. Once the egg whites become foamy you can add the cream of tartar (if you are using it) and turn up the speed to 10. When the egg whites start forming soft peaks its time to start adding the sugar, 1 tablespoon at a time and letting the sugar melt into the egg whites before adding the next one.
Gently with a spatula add the meringue on the top of the filling and spread it evenly with the back of a tablespoon.
Put straight into the oven to avoid forming water later on the bottom of the pie (from the eggs). Cook it for about 10 minutes or just until the meringue turns golden brown.
Sprinkle a little bit of lemon zest on the top and let it cool down completely before putting in the fridge.
Leave it in the fridge for at least 3 hours before serving it.
You can also freeze this pie for a month without the meringue.
Your Pie is ready!