Donna’s Key Lime Pie

Donna Pearlman Bolton, who lives in the Keys, has a strong family connection to our Pearlman Emergency Food Pantry. As a member of the KJCC Sisterhood, Donna was a major contributor to their cookbook “Recipes From The Rock”, which includes many Jewish traditional recipes. However, no cookbook from the Keys would be complete without a Key Lime Pie recipe….


  • 4 eggs, separated, plus 1 additional egg white
  • 1 (14-oz.) can sweetened condensed milk
  • ½ c. key lime juice (recommend Nellie & Joe’s Key Lime Juice)
  • 1 9″ deep dish graham cracker pie crust
  • ¼ c. sugar
  • Salt, pinch
  • ½ tsp. cream of tartar


Preheat oven to 325° . Beat four egg yolks until thick and sunny yellow. Add milk and beat very slowly, gradually adding lime juice. Gently spoon filling into crust. Bake until set, about 15 minutes. Remove from oven and let cool 20 – 30 minutes. Place in freezer for 3 hours, remove and top with meringue.

Meringue: Put five egg whites, sugar, salt, and cream of tartar in bowl. Beat until soft peaks form. Spread on top of frozen pie. Make sure meringue touches the sides of the crust. Place pie under broiler, at least 6 inches away from heat source, only as long as it takes for meringue to brown, a minute or two. Keep in freezer.



We’ll be posting a few of Donna’s recipes from the cookbook every so often. If you can’t wait to try all these delicious recipes, you can purchase your own copy by contacting
Tell them Donna sent you!

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