Key Lime Pie

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Key Lime Pie

Key Lime Pie


Pay de Limón or Key Lime pie has been my family’s favorite for years, this simple recipe I’m sure you’ll enjoy during  the “7 Weeks of Lenten Recipe series”.


  • 1 can of condensed milk (14 ounces)
  • 1/2 cup of lime juice
  • 2 teaspoons of lime peel
  • 4 egg yolks

For the crust:

  • 1 stick of unsalted butter clarified
  • 50 maria crackers crushed
  • 1/4 cup of sugar on the raw
  • 1 tablespoon of cinnamon

For the meringue:

  • 4 egg whites
  • 1 teaspoon of cream of tartar
  • 1 cup of white refined sugar

For the sauce:

  • 2 cups of fresh raspberries
  • 1 cup of refined sugar
  • 1/2 of water
  • 1 cup of honey

Preparation time: 45 minutes. Cost per person less than $1.00 per slice (serves 6 slices). You will need a blender and or a food processor, an electric mixer, a round Pyrex or a pie pan.

Start by preparing the crust, place the maria crackers in the food processor until getting them pulverized, then add the sugar on the raw and the cinnamon, turn the processor on again and combine well, then add the clarified butter and combine until getting a dough. Spread the maria cracker dough in the pie pan or pyrex until covering well the bottom and the walls of the pan. Cook the dough for 10 minutes in the oven set at 400 degrees F. If desired you can use store bough pie crust.

For preparing the pie filling you can either use the food processor or the blender, add the condensed milk, along with the egg yolks, the lime juice and the lime peel and combine well. Pour the filling into the pie crust and cook inside the oven for 20 minutes at a temperature of 400 degrees F.

For the meringue place the egg whites and the cream of tartar in the mixer and fluff on high until doubling the quantity; when the consistency of the egg whites is hard enough start adding the sugar slowly and lower the speed of the blender to medium. Cover the key lime pay with the meringue and cook inside the oven for 10 minutes or until meringue turns golden brown.

The coulis is a thick french sauce made of fruit or vegetables, it is used for garnishing and provide flavor to desserts and salty dishes. For the raspberry coulis place the raspberries in a sauce pan, add the sugar and the water and cook for 10 minutes in the stove, when ready blend and strain with a mesh colander to retire sediment. Place the sauce inside a container. You can refrigerate and use when ready to serve the pie.

The serving suggestion is to add swirls of raspberry coulis and honey using a piping bag on the bottom of the dish then place a slice of this delicious pie and enjoy with coffee or tea.

This recipe is for sure “yummy” certified.

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Author:Chef Adriana Martin

Adriana Martin is a Latina writer born in Mexico who is specialized in recipe development using fresh and seasonal ingredients. The inspiration behind her recipes is based on the culinary culture of Mexico and influenced by the Mediterranean cuisine and grilling which is one of her passions. Adriana likes to read about the latest trends in cuisine, learn about new cultures, travel the world discovering new ingredients and sharing with famous chefs. She is a wife, friend, step mom, grandmother and animal lover.

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  • Deborah H. Bateman

    Thanks for sharing this recipe. This key lime pie looks delicious. I have bookmarked the page so I can try the recipe. If you get a chance stop by my blog Recipe for Life and check out some of my family favorites at:
    Deborah H. Bateman-Author

    • Adriana

      Hi Deborah thanks for stopping by and for your bookmarking my page looking forward to continue in touch. Saludos!