Key lime pie

Key lime pie

Key lime pie is one of my favourite pies, (though technically this pie is made with regular limes, since key limes are unavailable in Spain...) Graham crackers are also unavailable in Spain, and so far I have not figured out a good substitute, but I did bring a couple of packs of grahams back from Canada last month so that I could make the crust! If anyone knows of a good substitute for graham crackers, please let me know, I read that Marie cookies were ok, but I have not tried them personally.

Key lime pie...the perfect treat with afternoon tea.

This recipe is really a lot like lemon meringue pie, I've eaten other versions that skipped the meringue topping and I may try to make one of those next time. I've also ordered key lime puddings with graham cracker topping in restaurants, there are many variations. This recipe is from my tried-and-true favourite cookbook by Mark Bittman: How to Cook Everything.


Pre-heat the oven to 350˚ F (~ 180˚ C)

1.5 cups of broken graham crackers (~ 200 gr.)

6 tablespoons butter (~ 80 gr.)

3 tablespoons sugar (~ 37 gr.)

Melt the butter.

Combine the sugar and graham crackers in a food processor and blend into crumbs.

Gradually add the melted butter into the mixture until well blended.

Press the crumbs onto the bottom of a round 9-inch pie plate (23 cm. diameter) and bake for 10 minutes. Remove from oven and let cool before filling.


4 eggs, separated

1 can sweetened condensed milk (14 oz., 397 gr.)

1/3 cup fresh lime juice (~ 2 limes)

1 pinch salt

1 pinch cream of tartar

1/4 cup confectioners' sugar

Beat the egg yolks and then beat in the condensed milk.

Gradually add the lime juice and let the mixture thicken.

Pour the filling into the cooled pie crust and bake 10-15 minutes until firm.

Remove and let cool for 10 minutes.


Beat the egg whites with the salt and cream of tartar until foamy.

Add the confectioners' sugar and beat until stiff and shiny.

Spread the meringue evenly over the surface of the filled pie and make sure that the meringue touches the edge of the crust.

Bake until meringue is lightly browned for 10-15 minutes.

Cool and refrigerate: serve chilled with afternoon tea.

photo: Eva designer teacups, available at our online shop.

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