Key Lime Meringue Pie
Topped with a fluffy meringue, this classic pie gets its special flavor from Key lime juice.
Prep time40 min
Total time7hr 55min
ServingsMakes 8 servings.
Ingredients
- 47 NILLA Wafers, divided
- 5 Tbsp. butter or margarine, divided
- 1¼ cups plus 2 Tbsp. sugar, divided
- ¼ cup cornstarch
- 3 eggs, separated
- 1⅓ cups water
- ¼ cup Key lime juice
- ¼ tsp. cream of tartar
Preparation
- Finely crush 35 of the wafers. Place 4 Tbsp. of the butter in medium microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add wafer crumbs and 2 Tbsp. of the sugar; mix well. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate.
- Mix 1 cup of the remaining sugar and the cornstarch in medium saucepan. Add egg yolks; mix well. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 min., stirring constantly. Remove from heat; stir in lime juice and remaining 1 Tbsp. butter; stir until butter is melted. Place wax paper on surface of hot filling; refrigerate until chilled.
- Preheat oven to 350°F. Pour filling into crust; insert remaining 12 wafers around edge of pie. Beat egg whites in small bowl with electric mixer on high speed until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until sugar is dissolved and stiff peaks form. Spoon meringue over filling; spread to edge of crust to seal.
- Bake 10 to 15 min. or until lightly browned. Cool on wire rack. Refrigerate at least 6 hours or overnight. Store leftover pie in refrigerator.
Recipe Tips
- Great Substitute
Prepare as directed, using regular lime juice.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 360 |
| % Daily Value* | |
| Total fat 15g | |
| Saturated fat 5g | |
| Cholesterol 100mg | |
| Sodium 190mg | |
| Carbohydrate 54g | |
| Dietary fiber 0g | |
| Total sugars 41g | |
| Protein 3g | |
| Vitamin A | 8 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 6 %DV |
