Manny & Isa’s Key Lime Pie Recipe

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch RepublicThis pie may not have broken any world records, but it reigns supreme in my book. Developed by Manny & Isa’s Kitchen, which closed its doors about a decade ago, this is one of the best recipes for the traditional pastry piecrust and meringue-topping version of key lime pie that I have ever tasted. Manny gave me his recipe for the first edition of Insiders’ Guide to the Florida Keys and Key West, which I wrote in 1995.

  • Yield: 8 Servings


  • 4 large or 6 medium eggs
  • 1 (14-ounce) can Eagle Brand sweetened condensed milk
  • 4 ounces key lime juice
  • 1 prepared piecrust, baked and cooled
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
How to Make It
  1. Preheat oven to 375°F. Separate egg yolks from whites. Put whites aside for use in meringue. Place yolks in a medium bowl and beat with an electric mixer until frothy. Add sweetened condensed milk and mix together. Add key lime juice and mix again. Pour into baked, cooled piecrust.
  2. Thoroughly wash and dry bowl and beaters. Place egg whites in a medium bowl. Beat with an electric mixer until medium peaks form. Add cream of tartar and continue to beat. Add sugar slowly and continue beating until mixture is stiff.
  3. Spread meringue over pie, sealing it to the crust. Bake until meringue is golden brown, about 15 minutes. Refrigerate key lime pie until chilled.

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