The Very Best, Super Simple, Key Lime Pie!

So, this will be my very first time to post a recipe on here that is, A. Not grain free and B. Not healthy in the least. But it’s SO yummy!!! And I made it for my birthday last month, so I think some indulgence was to be allowed! On top of the fact that it isn’t “healthy”, I have to add that the super easy part might be because it isn’t exactly from scratch. Gasp! BUT it IS super yummy!!!

Isn’t that meringue to die for!!!

When making a key lime pie fresh key limes are preferred. However, in a pinch Nellie & Joe’s Key West Key Lime Juice is a close second! And let me tell you, getting an ample amount of juice out of those tiny little key limes can take a moment! Have you spotted the canned sweetened condensed milk? I warned you this wasn’t going to be “healthy”. Sorry about that! Ok, done apologizing. 😉 Are you ready to make some heaven in a pie shell?!

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Heavenly Key Lime Pie

6 eggs {whites and yolks separated }
2 cans of sweetened condensed milk
1 1/2 cups of key lime juice
A 10″ graham cracker crust pie shell
meringue {recipe below}
key limes for garnish

Preheat the oven to 350° F. Beat the egg yolks and sweetened condensed milk on low speed of an electric mixer until combined. Add the lime juice {making sure the speed is at the lowest setting}and mix well. At first it will seem like the lime juice doesn’t want to combine with the other ingredients but just give it a couple of minutes. Pour into the pie shell and bake for about 20 min. The pie will be slightly jiggly. Let it chill in the refrigerator for a couple of hours. Top with meringue and place under the broiler in your oven for just a couple of minutes or until slightly toasted. Garnish with key limes if you so choose!

Foolproof Meringue

6 egg whites
A large jar of marshmallow cream

Beat egg whites with the whisk attachment of an electric mixer until stiff peaks form. Add marshmallow cream and beat until fully combined. Don’t over mix. Top pie a mile high with meringue!