<body><input class="jpibfi" type="hidden"><p></p>Key Lime Pie with Meringue piled on top and in tart form; which makes them so much cuter(that is important, btw)!
<p><img class="aligncenter size-full wp-image-1298" src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie.jpg" alt="Key Lime Meringue Pie chipsandpepper.com" width="3456" height="5184" loading="lazy" data-jpibfi-post-excerpt="" data-jpibfi-post-url="https://www.chipsandpepper.com/key-lime-meringue-pie/" data-jpibfi-post-title="Key Lime Meringue Pie" data-jpibfi-src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie.jpg"></p>
<p><img class="aligncenter size-full wp-image-1293" src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie4.jpg" alt="Key Lime Meringue Pie chipsandpepper.com" width="3456" height="3700" loading="lazy" data-jpibfi-post-excerpt="" data-jpibfi-post-url="https://www.chipsandpepper.com/key-lime-meringue-pie/" data-jpibfi-post-title="Key Lime Meringue Pie" data-jpibfi-src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie4.jpg"></p>
<p><img class="aligncenter size-full wp-image-1297" src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie6.jpg" alt="Key Lime Meringue Pie chipsandpepper.com" width="3456" height="5184" loading="lazy" data-jpibfi-post-excerpt="" data-jpibfi-post-url="https://www.chipsandpepper.com/key-lime-meringue-pie/" data-jpibfi-post-title="Key Lime Meringue Pie" data-jpibfi-src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie6.jpg"></p>
<p><img class="aligncenter size-full wp-image-1296" src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie1.jpg" alt="Key Lime Meringue Pie chipsandpepper.com" width="3456" height="5184" loading="lazy" data-jpibfi-post-excerpt="" data-jpibfi-post-url="https://www.chipsandpepper.com/key-lime-meringue-pie/" data-jpibfi-post-title="Key Lime Meringue Pie" data-jpibfi-src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie1.jpg"></p>
<p><img class="aligncenter size-full wp-image-1295" src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie5.jpg" alt="Key Lime Meringue Pie chipsandpepper.com" width="3456" height="5184" loading="lazy" data-jpibfi-post-excerpt="" data-jpibfi-post-url="https://www.chipsandpepper.com/key-lime-meringue-pie/" data-jpibfi-post-title="Key Lime Meringue Pie" data-jpibfi-src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie5.jpg"></p>
<p><img class="aligncenter size-full wp-image-1294" src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie2.jpg" alt="Key Lime Meringue Pie chipsandpepper.com" width="3456" height="5184" loading="lazy" data-jpibfi-post-excerpt="" data-jpibfi-post-url="https://www.chipsandpepper.com/key-lime-meringue-pie/" data-jpibfi-post-title="Key Lime Meringue Pie" data-jpibfi-src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie2.jpg"></p>
<p><img class="aligncenter size-full wp-image-1292" src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie3.jpg" alt="Key Lime Meringue Pie chipsandpepper.com" width="3456" height="5184" loading="lazy" data-jpibfi-post-excerpt="" data-jpibfi-post-url="https://www.chipsandpepper.com/key-lime-meringue-pie/" data-jpibfi-post-title="Key Lime Meringue Pie" data-jpibfi-src="http://www.chipsandpepper.com/wp-content/uploads/2017/07/minikeylimepie3.jpg"></p>
<p>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).</p>
<p>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.</p>
<p>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 <a href="http://www.chipsandpepper.com/sweet-potato-fig-butter-tarts/">these</a> 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!</p>
<p>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:)</p>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Key Lime Meringue Pie Tarts</h2>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-1302 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal" data-recipe="1302" aria-label="Adjust recipe servings">16</span></div>




<div id="recipe-1302-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-1302-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="1302" data-servings="16"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">cornstarch</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">cups </span>&#32;<span class="wprm-recipe-ingredient-name">milk</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span>&#32;<span class="wprm-recipe-ingredient-name">eggs</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">separated</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">key lime zest</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">grated</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/3</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">key lime juice</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">around 20 key limes </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">butter</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">16</span>&#32;<span class="wprm-recipe-ingredient-name">mini pie shells, or 1 9-inch</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">baked</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2 </span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">cream of tartar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2 </span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">vanilla extract</span></li></ul></div></div>
<div id="recipe-1302-instructions" class="wprm-recipe-instructions-container wprm-recipe-1302-instructions-container wprm-block-text-normal" data-recipe="1302"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-1302-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Combine sugar, cornstarch, and salt in medium sized saucepan. Stir in milk. ;</span></div></li><li id="wprm-recipe-1302-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Set heat to medium/low and allow to come to a boil. Stirring constantly.Boil 1 minute and remove from heat.</div></li><li id="wprm-recipe-1302-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Beat egg yolks on high with electric mixer.</div></li><li id="wprm-recipe-1302-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"> ;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.</div></li><li id="wprm-recipe-1302-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"> ;Add the egg mixture back into sauce pan. Return to the medium/low heat and cook 2-3 minutes, stirring constantly.</div></li><li id="wprm-recipe-1302-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Remove from heat; stir in key lime zest and juice, and butter. Pour into baked pastry shell(s).</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Meringue Instructions</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-1302-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">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.</div></li><li id="wprm-recipe-1302-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Gradually add in sugar and vanilla.</div></li><li id="wprm-recipe-1302-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;"> ;Beat just until soft peaks form 2-3 minutes. The time really depends on what mixer that is used.</span></div></li><li id="wprm-recipe-1302-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Spoon meringue over hot filling until edges are sealed.</div></li><li id="wprm-recipe-1302-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="display: block;">Bake in a 350 degree oven for 8-10 minutes until meringue is lightly brown.</span></div></li><li id="wprm-recipe-1302-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Allow to cool to room temp before serving.</div></li></ul></div></div>
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<div id="recipe-1302-notes" class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">*Adapted from The Southern Living Cookbook</span></div></div>
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