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–+ servings

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. Makes 8 slices.
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.

Make the Key Lime Filling

  • Combine filling 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. 
  • 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

You MUST make this at least 1 day in advance.  It will not be firm unless its chilled.

Nutrition

Calories: 430kcal | Carbohydrates: 63g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 275mg | Potassium: 272mg | Fiber: 1g | Sugar: 52g | Vitamin A: 519IU | Vitamin C: 6mg | Calcium: 174mg | Iron: 1mg
Servings: 8 slices
Calories: 430kcal
Author: Katie Shaw