Restaurant Recipes

Heritage Grill Key Lime Pie

This pie was perhaps created to showcase sweetened condensed milk, a new product developed by Gail Borden in 1858, as much as to feature the extra tart Key lime of South Florida.

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Yield: 8 servings


  • 3 eggs
  • 1 (14 ounce) can (1 1/4 cups) sweetened condensed milk
  • 1/2 to 3/4 teaspoon finely shredded Key lime peel or 1 1/2 teaspoons finely shredded Persian lime peel
  • 1/3 cup lime juice (8 to 10 Key limes or 2 to 3 Persian limes)
  • 1/2 cup water
  • Few drops green food coloring (optional)
  • Pastry for single-crust Pie
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/3 cup granulated sugar


  1. Separate egg yolks from whites; set whites aside for meringue.
  2. In a bowl beat yolks well with a fork or whisk.
  3. Gradually stir in sweetened condensed milk and lime peel.
  4. Add lime juice, water, and, if desired, food coloring; mix well. (Mixture will thicken.)
  5. Spoon into pastry shell.
  6. Bake in a 325 degrees F oven for 30 minutes.
  7. Remove from oven. Increase oven temperature to 350 degrees F.
  8. Meanwhile, for meringue, in a mixing bowl combine egg whites, vanilla extract and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl).
  9. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over hot pie filling; seal to edge of pastry.
  10. Bake in a 350 degree F oven for 15 minutes; cool 1 hour.
  11. Chill to store.


Per serving: 351 calories, 8g protein, 49g carbohydrate, 14g total fat (5g saturated), 97mg cholesterol, 218mg sodium, 221mg potassium


Heritage Grill - Denville, New Jersey

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