Key Lime Pie With Meringue Topping

This recipe for key lime pie with meringue topping was kindly given to me by a chef at one of my favorite beachfront restaurants many years ago. It is an authentic key lime custard topped with meringue. You’ll never go back to a fake green key lime pie. Bottled key lime juice makes it so easy.

Key Lime Pie with Meringue Topping

A key lime pie made from scratch using real key lime juice, a graham cracker crust, and a fluffy meringue topping.
Print Recipe
slice of pie on white plate
Prep Time:1 hour
Cook Time:15 minutes
chilling time:1 day
Total Time:1 day 1 hour 15 minutes

Equipment

  • 8 or 9-inch pie pan
  • food processor
  • stand mixer or hand mixer with a whisk attachment

Ingredients

Graham Cracker Crust

  • 10 graham crackers
  • 6 tablespoons butter salted (or add pinch of salt)
  • ⅓ cup white sugar
  • ½ teaspoon cinnamon

Lime Filling

  • ½ cup key lime juice fresh or bottled (such as Nellie and Joe's)
  • 1 can sweetened condensed milk
  • 2 tablespoons sour cream
  • 3 egg yolks reserve whites for the meringue
  • 1 teaspoon lime zest optional

Meringue Topping

  • 4 egg whites
  • ½ cup white sugar
  • 1 teaspoon cornstarch

Instructions

Make the Graham Cracker Crust

  • Preheat oven. Preheat the oven to 375 with the rack in the center.
  • Crush grahams. Crush the graham crackers into crumbs using a food processor. Melt the butter and add it to the graham cracker crumbs along with the sugar and cinnamon. Press the crumbly mixture into a 9-inch pie plate.  Bake for 7 minutes. Do not overbake, or the crust will be too hard to slice. Cool at room temperature before filling.
    food processor with graham cracker crust.

Make the Key Lime Filling

  • Combine other ingredients. Combine the sweetened condensed milk, key lime juice, egg yolks, sour cream, and lime zest. Make sure to blend well using a whisk until there are no bits of egg yolk visible. Chill the filling in the fridge.
    bowl of key lime filling.
  • Place egg whites in a separate bowl. Place egg whites into a separate bowl, cover, and chill for at least 2 hours.

Assemble and Bake

  • Preheat. Preheat oven to 350.
  • Make meringue. Make the meringue by whipping the chilled egg whites, sugar, and pinch of cornstarch until stiff peaks are formed. Pipe or spread the meringue on the pie.
    meringue in bowl.
  • Assemble and bake. Pour the chilled filling into the cooled crust. Pipe or spread the meringue on the pie. Bake for 15-17 minutes, until meringue is browned.
    grid of process of assembling pie.
  • Chill. Cool at room temperature for 2 hours, then refrigerate for at least 12 hours.  

Video

Notes

You can’t rush this pie. The chilling stage is essential for the pie to set.  
Not a fan of Meringue? Just leave it off. Bake the pie after pouring in the custard for 8 minutes, just to set it.  The chilling stage is still needed.
Meringue weeping? It happens to the best of us. The cornstarch will prevent this, but over time the humidity of the fridge can cause your meringue to run a bit. It’s best the next day and will usually weep on day 2. 

Nutrition

Calories: 198kcal | Carbohydrates: 35g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 76mg | Sodium: 158mg | Potassium: 83mg | Fiber: 1g | Sugar: 26g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Servings: 8 slices
Calories: 198kcal
Author: Katie

It’s just so delicious. Not too sweet, cool, and creamy, and topped with beautiful fluffy meringue. My favorite dessert ever! It’s also budget-friendly. Since you’re using bottled juice, you can make this for just a few dollars. And, it’s surprisingly easy!

If you follow the instructions and be patient, you’ll be successful.

Tips For The Best Meringue Topped Key Lime Pie

  • Don’t go off script and try to use regular limes. The result will be all wrong!
  • If the meringue feels like a pain, you can just skip it and use a whipped cream topping. But it’s not hard and you have the leftover egg white anyway, so just go for it.
  • The color of the pie might not be what you’re used to. You can add a little green food coloring to the filling if it’s really bugging you. But it is better not to, and instead, teach people that key lime pie should not be green. You’re a hero now.
  • Please note that this pie has to be set for 12 hours in the fridge. This step is absolutely 100% critical. If you need a dessert for today, pick a different recipe!
  • For perfect meringues, make sure your mixing bowl is free of any grease, and the egg whites are cold. Using a large clean bowl of an electric mixer or a stand mixer helps achieve the right consistency.

In this recipe, there are a few important tools and ingredients that you might not use every day. Here’s a quick guide to why they’re essential and what you might need to know about them.

ingredients on counter
  • Key lime juice. This juice is the star of the pie, providing its distinctive tart flavor. You can usually find bottled key lime juice in the baking or juice aisle, and it’s a convenient substitute for fresh key limes.
  • Sweetened condensed milk. This thick, sweet milk helps create the smooth and creamy texture of the filling. It’s a staple in many desserts and can usually be found in the baking aisle near the evaporated milk.
  • Graham crackers. These are used to make the crust. You can find graham crackers in the cookie or snack aisle. They provide a sweet and crunchy base that complements the tart filling.

FAQs

Can I use regular lime juice?

No. It’s a hard no.

Can I use a store-bought pie crust?

Ugh, I suppose. But this one is very good.

I like a softer meringue, what should I do?

Just beat until soft peaks form instead of stiff ones. No problem.

What if I want the meringue super browned and dramatic looking?

Use a kitchen torch. But you still have to bake it first to set the filling and cook the eggs.

What should I do if my meringue weeps?

Weeping meringue can happen due to high humidity or overbaking. Make sure to use a candy thermometer to ensure the sugar dissolves properly. If weeping occurs, it’s still perfectly edible.

Can I freeze the pie?

Freezing the pie is possible, though the meringue might not look as perfect after thawing. Wrap the pie tightly in plastic wrap and store it in the freezer for up to a month. I do this all the time but I wouldn’t do it for a big occasion.

Storage Instructions

If you have any leftover key lime pie, be sure to store it in the fridge in an airtight container. It will keep for 3-4 days in the fridge.

It actually freezes okay, although the meringue might look weird. But it will still be tasty.

Remember to take your time with each step, especially the chilling stage, for the best results. It’s a classic that everyone loves.

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By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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14 Comments

  1. Hi! How do you measure the graham crackers? Is 1 cracker = no breaking it at all along the perforated part? Or do you break them in half and count each half as one? Thanks!

    Reply

  2. You say to whip the chilled egg whites but then in the tips section you say room temp whites are best. Which is it.

    Reply

  7. Yum, someone just brought key lime cheesecake to our study last night, it was pretty good, but I love the real deal! Will have to try this!

    Reply

  8. Love me some key lime pie. I have never made it though. I will have to try your recipe! Good post:)

    Reply

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