Key Lime Meringue Pie

Key Lime Pie - 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!

4.89 from 9 votes

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

Cook Time25

Chill Time2

Total Time2 45

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:

Calories: 274cal

Author: Averie Sunshine

Ingredients

Crust

150 grams graham crackers, crushed (approximately 1 ½ packages from a regular sized package; but they vary so I recommend going by weight)
⅔ cup salted butter melted

Lime Filling

2 cans sweetened condensed milk (14-ounce size; regular recommended although lite will work)
6 egg yolks
⅔ cup freshly squeezed Key lime juice**

Meringue

6 egg whites
½ teaspoon cream of tartar
1 teaspoon pure vanilla extract
⅔ cup granulated 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 plastic wrap) in the fridge for up to 5 days.

Nutrition