This easy key lime pie recipe made with sweetened condensed milk gets a taste upgrade with a gingersnap crumb crust. A simple pie to make, it will quickly become one of your family favorites and get rave reviews!
It’s so funny to me what people consider a classic pie.
To some, this type of key lime 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 I knew it needed to be a meringue-topped pie, because who — these days — wants to toss out 3 perfectly good egg whites?
If you have use of 3 eggs white, maybe for an egg white omelet or even Forgotten Cookies, then by all means — whip up a batch of whip cream (or next time go straight for the store-bought shortcut and grab some Cool Whip. I won’t tell.) Either way, it’s the tangy and sweet key lime filling sitting piled atop this slightly spicy gingersnap crust that will leave you wanting more.
What you need to make this Homemade Key West Key Lime Pie recipe:
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