Manny’s Key Lime Pie

This is the 'original' key lime pie.

Serves 8 – 10

Short Crust Pastry
1 ½ cup all-purpose flour
1 teaspoon salt (optional)
6 tablespoons butter
2 tablespoons shortening
¼ cup ice water

Sift flour and salt together into a bowl. Cut the butter and shortening into the flour, using a pastry blender or 2 knives until the mixture resembles bread crumbs. Make a well in the center of the mixture and add 1 tablespoon of water. Mix with a fork, adding more water to the drier areas as needed. When the mixture starts to come together in a ball, knead it lightly with your hands. Wrap in a plastic bag and place in the refrigerator to rest for at least 30 minutes.

Preheat oven to 375 degrees. Remove dough from the refrigerator, roll it out and line a 10-inch pie pan. Place a piece of foil or waxed paper in the shell and fill with rice or dried beans. Plane in preheated over for 10 minutes. Remove the rice or beans and foil and return to the oven for 10 more minutes or until just golden. Cool.

Key Lime Filling
4 extra large eggs, separated
1 14-ounce can sweetened condensed milk
½ cup Key lime juice, use fresh limes if possible
¼ teaspoon cream of tartar
½ cup sugar


Beat the egg yolks and condensed milk until creamy. Fold in the Key lime juice until the mixture thickens. Fill the baked pie shell with the mixture. Preheat the oven to 375 degrees. Beat the egg whites to a medium peak. Add the cream of tartar and continue to beat. Slowly add the sugar and bet until the mixture is stiff. Spread the meringue over the pie, sealing it to the crust. Bake until golden brown about 5 minutes.


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Recipe submitted by Suzanne