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Key Lime Meringue Pie

  • Prep Time: 40 Minutes (Total Time: 7 Hours 55 Minutes)
  • Serving Size: 8
  • 47 NILLA Wafers, Divided
  • 5 tablespoons Butter Or Margarine, Divided
  • 1-1/4 cups plus 2 tablespoons Sugar, Divided
  • 1/4 cup Cornstarch
  • 3 Eggs, Separated
  • 1-1/3 cups Water
  • 1/4 cup Key Lime Juice
  • 1/4 teaspoon Cream Of Tartar
  • 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.

    KRAFT KITCHENS TIPS

    Size It Up

    Enjoy a serving of this cool refreshing dessert on occasion.

    Great Substitute

    Prepare as directed, using regular lime juice.

    RECIPE COURTESY OF KRAFT FOODS