Compromise Key Lime Pie

Compromise Key Lime Pie
Phil Weydener

The Fish House Restaurant & Seafood Market serves slabs of Key lime pie with meringue with a great filling-to-meringue ratio. They’ve been making their own pies in house since 1982, so we feel like they’ve got it down to a science by now. Plus, straddling the meringue or whipped cream debate, they serve the pie with a side of whipped cream so you can make the choice for yourself!



  • 4 egg yolks
  • One 15-ounce can sweetened condensed milk
  • ½ cup Key lime juice
  • One 9-inch prepared graham cracker crust


  • 4 egg whites
  • ½ cup sugar (this is quantity we use but some people prefer to use less; adjust to ¼ cup if desired)



Preheat oven to 300  degrees. Separate egg yolks from egg whites. Put egg whites in a copper, stainless steel, or glass bowl (avoid aluminum bowls, which can cause whites to turn gray) while you are making the filling. Slowly mix lime juice into egg yolks. Gradually beat in condensed milk until well blended. Pour mixture into pie shell. Beat egg whites, gradually adding sugar, until stiff peaks form (don’t overbeat or they might liquefy again). Spread meringue on pie, sealing to edges. Create peaks with a large spoon. Bake until meringue is pale, honey colored, about 15 minutes. Let cool prior to serving. Serves 6.


Key Lime Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Key Lime Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.