This sweet and tart pie is a family FAVORITE! The recipe has been handed down from my grandma who made this pie for 40 years! An EASY graham cracker crust is filled with a creamy lime filling and topped with a fluffy meringue! Not too tart, not too sweet, just PERFECT!
Prep Time20 minutesmins
Cook Time25 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs45 minutesmins
Course: Pies & Cheesecake
Cuisine: American
Keyword: key lime meringue pie, key lime pie recipe with meringue, key lime pie with meringue, meringue for key lime pie, meringue key lime pie, meringue on key lime pie, traditional key lime pie recipe
Servings: 10
Calories: 566kcal
Author: Averie Sunshine
Ingredients
Crust
150grams1 ½ regular size packages graham crackers, crushed*
⅔cupsalted buttermelted
Lime Filling
2cans sweetened condensed milkregular recommended although lite will work
6egg yolks
⅔cupfreshly squeezed Key lime juice**
Meringue
6egg whites
½teaspooncream of tartar
1teaspoonpure vanilla extract
⅔cupgranulated or castor sugar
Instructions
Crust
Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray. Note - Alternatively you can use two tin foil disposable pie pans but you will need TWO because although they are 9 inches, they are much shallower than a standard 9-inch glass pie plate.
To a medium bowl, add the graham cracker crumbs, melted butter, and mix well with a fork to combine.
Transfer to the pie plate or pans and press into the bottom and up the sides to form the crust.
Bake for 10 minutes. While baking, prepare the filling.
Lime Filling
To a large bowl, add the sweetened condensed milk, egg yolks, and whisk well to combine.
Add the lime juice and whisk to combine.
Pour filling into pre-baked pie crust; set aside.
Meringue
To the bowl of a stand mixer fitted with the whisk attachment or large bowl and electric hand mixer, add the egg whites (be careful not to get ANY yolk in the bowl or the whites won't fluff), cream of tartar, vanilla, and beat on high speed until soft peaks form.
Gradually add in the sugar and beat until stiff peaks form.
Evenly spread the meringue mixture over the top of the lime filling, taking care to seal the sides.
Bake for 15 minutes in a singular glass pie plate or about 10 to 15 minutes if using disposable pans.
Remove from the oven and cool at room temp on a wire rack before transferring to the fridge to chill for at least 2 hours. Chilling is highly recommended not only for the classic taste and mouthfeel of Key lime pie, but it will also allow for easier slicing.
Notes
*Alternatively you can use 1 cup store bought graham cracker crumbs. And for a thicker crust, you can use 1.5 cups graham cracker crumbs and 7 tablespoons melted butter.**As discussed in the blog post, freshly squeezed Key lime juice is the preferred, then freshly squeezed lime juice from regular limes, then bottled organic lime juice, and finally bottle lime juice in a green squeeze bottle is the absolute last choice and I don't recommend it. Storage: Pie will keep airtight (cover well with saran wrap) in the fridge for up to 5 days.