Sweetened Condensed Milk Key Lime Pie

Classic key lime pie made with sweetened condensed milk gets a taste upgrade with a gingersnap crumb crust. You won’t find a better Key Lime Pie recipe!

It’s so funny to me what people consider a classic pie.

To some, this type of pie, using lime juice and sweetened condensed milk begs for a whipped cream type topping.

I tend to like that topping the best, but here’s the thing… because the filling uses 3 egg yolks it’s PAINFUL to me to think about tossing out those egg whites. So when I was working on this recipe today I knew it needed to be a meringue topped pie, because who — these days — wants to toss out 3 perfectly good egg whites?

Not. Me.

If you have use of 3 eggs white, maybe for an omelet or even Forgotten Cookies, then by all means — whip up a batch of whipped cream (or go straight for the store-bought short cut and grab some Cool Whip. I won’t tell.) Either way, it’s the tangy and sweet key lime filling sitting piled a top this slightly spicy gingersnap crust that will make you leave you wanting more.

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Sweetened Condensed Milk Key Lime Pie with Gingersnap Crust

sweetened condensed milk key lime pie

Classic key lime pie made with sweetened condensed milk gets a taste upgrade with a gingersnap crumb crust.

  • Author: Regan Jones
Scale

Ingredients

Crust

  • 1 cup gingersnap crumbs (about 20 small cookies)
  • 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted

Filling

  • 3 large eggs, separated
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons fresh lime zest
  • 1/2 cup Key Lime juice or freshly squeezed lime juice
  • 1/3 cup powdered sugar

Meringue

  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine Crust ingredients, mixing well. Press firmly into bottom and partially up sides of a 9-inch pie plate.
  3. Bake for 8 minutes. Let cool.
  4. Whisk together egg yolks (reserve egg whites for meringue), sweetened condensed milk and remaining filling ingredients in a medium-size bowl until well blended. Pour Filling into pie crust. 
  5. Combine reserved egg whites and cream of tartar in a glass or metal bowl; beat at medium speed until soft peaks form. Gradually beat in sugar until stiff peaks form; beat in vanilla just until combined. 
  6. Spread Meringue over filling, sealing to edges of crust. 
  7. Bake for 25 minutes or until golden. Chill before serving. 

© This Unmillennial Life ® by Regan Jones.
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