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
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
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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.
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.
- 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.
- 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.
- Chill. Cool at room temperature for 2 hours, then refrigerate for at least 12 hours.
Video
Notes
Nutrition
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.
Important Ingredients for a Real Key Lime Pie
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.
- 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
No. It’s a hard no.
Ugh, I suppose. But this one is very good.
Just beat until soft peaks form instead of stiff ones. No problem.
Use a kitchen torch. But you still have to bake it first to set the filling and cook the eggs.
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.
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.
Remember to take your time with each step, especially the chilling stage, for the best results. It’s a classic that everyone loves.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
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!
Hey! I consider 1 full one to be one. So no breaking. 🙂
You say to whip the chilled egg whites but then in the tips section you say room temp whites are best. Which is it.
cold! i don’t know why i wrote that!
can I slightly cook the filling to prevent raw eggs
ron the whole pie gets baked you’re good! 🙂
Typo error – crustl
Do I cool on counter or refrigerate for 2 hours?
counter is fine!
This is my absolute favorite dessert! I’m totally going to make this!!
I haven’t had key lime pie in forever. This looks so good. Going to need to give it a try!
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!
Love me some key lime pie. I have never made it though. I will have to try your recipe! Good post:)
I LOVE key lime pie! This looks delicious.
Isn’t it the best dessert ever???