We’ve been using this family brownie recipe for years, and it always turns out moist and gooey.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 6 egg yolks
- 2 (14 ounce) cans sweetened condensed milk
- 1 cup lime juice
- 1 (9 inch) graham cracker pie crust
- 5 egg whites
- ¼ teaspoon cream of tartar
- ¾ cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
- Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
- In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners’ sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
- Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.
Nutrition Facts
| Calories | 547 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 316 mg |
| Sugars | 76 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
was awesome tweaked the recipe a bit tho. Used ice cream cones for the crust and my meringue was flat because i used a magic bullet but eh turned out well.
The key to making the meringue better is to add the cream of tartar AFTER the egg whites have been whipped into soft peaks and sift only 1/2 cup of powdered sugar. Any more and it becomes too sugary and loses that creamy meringue taste and texture.
this pie is amazing. I made just one litlle change on the recipe. instead of 6 yolks and 5 whites i used 6 per each.
Followed it exactly- pie total liquid, meringue didn’t set. Never made a meringue pie before. Maybe there are some presumptions made in the directions that I don’t know about.
This is an amazing pie! So easy to make and so beautiful!
I made this, but as it chilled the eggs whites sort of lost their oxygen and turned back into liquid. What did I do wrong?
Was so delicious!
I used on the meringue recipe. It was hard to get it fluffy.
The pie is in the oven, so I haven’t tasted it yet. But it looks FABULOUS! This recipe was very easy to make. It took some time, but I think it will be well worth it! I didn’t have a gram cracker crust, so I made a regular crust myself. Got to go check on it……
I also just made the meringue it was fantastic and super simple. Update 2/20 I just made this again but just the pie part, i only used 4 egg yolks and 3/4 cup lime juice and 1/4 lemon juice, baked for 25 mins was absolutely fabulous! Thanks for the awesome recipe can’t wait to make the meringue and pie together in the near future!
This was great.
I made just the meringue from this recipe to go on “Easy Key Lime Pie I” from this site. It called for 5 egg whites, so it was perfect. I think it called for a bit too much sugar- I would use only 1/2 cup next time. But it was easy to whip up and tasted great on the pie. I’ll try using the rest of this recipe next time.
Great recipe! I added some green food colouring so it looked different than lemon meringue.