Key Lime Pie


  • 1/4 teaspoon cream of tartar
  • 3/4 cup graham cracker crumbs
  • 1 3/4 cup sweetened condensed milk
  • 1 1/3 cup shredded coconut (lightly packed)
  • 1/3 cup 
  • 1/4 ounce unflavored gelatin
  • 3 lemons
  • 3 limes
  • 4 egg whites
  • 4 egg yolks (room temperature)
  • pinch salt
  • scant 1/8 cup bottles key lime juice


  1. Brown 2 tablespoons coconut for garnish. Set aside.
  2. In 2 quart bowl mix , graham cracker crumbs, and shredded coconut
  3. Press into 9 inch pie pan and bake at 350 degrees for 15 minutes. Cool.
  4. Zest all citrus very fine. Put zest into 3-quart bowl along with egg yolks, salt and condensed milk.
  5. Juice the citrus; pour into 1 cup measuring cup and add enough bottled Key Lime juice to bring level of liquid to 1 cup.
  6. Pour 1/2 of the juice into yolk mixture and the other 1/2 into a small saucepan with the gelatin.
  7. Heat gelatin and dissolve. Remove from heat.
  8. Whip egg whites and cream of tartar 3 minutes in 12-quart mixer.
  9. While whites are mixing, mix gelatin mixture into egg yolks.
  10. Fold egg whites (gently) into yolk mixture.
  11. Pour 1/3 of mixture into pie shell. Place in freezer.
  12. As soon as solid, add more filling and place in freezer. Continue repeating until filling is gone.

Serving suggestions: Garnish with whipped cream rosettes, toasted coconut and lime bows.

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