Key Lime Pie with Meringue piled on top and in tart form; which makes them so much cuter(that is important, btw)!
Funny story. I fell in love with key lime pie at Disney World years ago!! I can’t remember which restaurant had that most fabulous pie but, I had to have some almost every day for a week:)) Totally funny that my main memory of the vacation is pie(eye roll emoji).
I really love the more classic recipes and nothing says classic like meringue piled high:) Although I have several different versions for the key lime pie and they are all so yummy. This is the one that I keep going back to.
Building this recipe is not hard. It is basically a three part process.To cut out a chunk of time go ahead and use pre-made pie crust. I love these from trader joes. They are in the freezer section:) Bake the pie crust ahead of time and allow to cool. While the crust is cooling make the pastry cream. Pour that into the crust and then make the meringue if the egg whites are at room temp. I usually lay the eggs out way ahead of time even before baking the crust to make sure they are not cold when its time to make the meringue. Bake the meringue in the oven for a few minutes and woohoo you have the yummiest and the cutest pie(s) ever!
The reasons that I love small mini/tart pies are that they are the perfect serving size and the anxiety of cutting out that perfect pie slice is non- existent! Also, kids love them:)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups milk
- 4 eggs separated
- 1 tsp key lime zest grated
- 1/3 cup key lime juice around 20 key limes
- 3 tbsp butter
- 16 mini pie shells, or 1 9-inch baked
- 1/2 tsp cream of tartar
- 1/4 cup sugar
- 1/2 tsp vanilla extract
Combine sugar, cornstarch, and salt in medium sized saucepan. Stir in milk.
Set heat to medium/low and allow to come to a boil. Stirring constantly.Boil 1 minute and remove from heat.
Beat egg yolks on high with electric mixer.
Gradually pour about 1 cup of hot mixture into egg yolk while mixing. This prevents the eggs from cooking on contact with the hot liquid.
Add the egg mixture back into sauce pan. Return to the medium/low heat and cook 2-3 minutes, stirring constantly.
Remove from heat; stir in key lime zest and juice, and butter. Pour into baked pastry shell(s).
Beat the 4 egg whites that are room temp and cream of tartar at high speed for about 1 minute. I use a Kitchen Aid mixer and the wire whisk attachment.
Gradually add in sugar and vanilla.
Beat just until soft peaks form 2-3 minutes. The time really depends on what mixer that is used.
Spoon meringue over hot filling until edges are sealed.
Bake in a 350 degree oven for 8-10 minutes until meringue is lightly brown.
Allow to cool to room temp before serving.
*Adapted from The Southern Living Cookbook