Key Lime Pie with Meringue Topping

Today, I’m thrilled to share with you one of my all-time favorite recipes: Key Lime Pie with Meringue Topping. 

This pie holds a special place in my heart and taste buds, and I can’t wait for you to fall in love with it just like I did.

It’s a perfect blend of tart, creamy, and sweet, with a delightful meringue topping that adds a beautiful toasted finish. 

Whether you’re a longtime fan of citrus desserts or just looking for something fresh and new to try, this pie is sure to be a hit. So, grab your limes, and let’s get baking!

Why You’ll Love This Key Lime Pie

Looking for a classic summer dessert that’s tart, sweet, creamy, and impressive? This Key Lime Pie with Meringue Topping checks all the boxes! 

My love affair with Key Lime Pie began during an unforgettable trip to the Florida Keys about…oh…20 years ago!

Picture this: warm sun, gentle breezes, and the freshest, most tangy-sweet slice of pie I had ever tasted. 

From the very first bite, I was hooked. The bright, citrusy zing of key limes combined with the creamy filling and topped with fluffy whipped cream was a revelation.

It was like a slice of sunshine on a plate, and every mouthful captured the essence of the Keys.

The magic of Key Lime Pie lies in its perfect balance of flavors and textures. 

The crust, made from crunchy graham crackers, provides a delightful contrast to the smooth and luscious filling, which is rich and creamy thanks to sweetened condensed milk and egg yolks.

And let’s not forget the meringue! It’s not traditional for Key Lime Pie, but I just adore the light, airy, cloud-like topping that’s toasted to perfection.

Every time I make this pie, it transports me back to those carefree days in the Keys. It’s a recipe that’s as much about memories as it is about flavor. 

So, let’s dive into the recipe and create some sweet memories of our own!

Ingredients

Here’s what you’ll need to create this stunning Key Lime Pie:

• Graham Crackers or Digestive Biscuits: Form the crunchy base for the pie.
• Granulated Sugar: Adds sweetness to the crust and helps it set. You’ll also need it to sweeten and stabilize the meringue topping.
• Unsalted Butter: Binds the crust together and adds richness.
• Sweetened Condensed Milk: Provides the creamy, sweet base for the filling.
• Key Lime Juice: The star ingredient, giving the pie its signature tang. If you can’t find fresh, look for Nellie and Joe’s 100% Key Lime Juice (in stores or online).
• Egg Yolks: Add richness and help set the filling.
• Egg White): Used for the meringue topping.
• Cream of Tartar: Helps stabilize the meringue.

How to Make Key Lime Pie with Meringue Topping

This pie is a true delight to make, and it’s always a showstopper at gatherings.

I love making it because it’s straightforward and never fails to impress. Plus, the combination of tangy lime and sweet meringue is simply irresistible.

Just follow these steps:

Prepare the Crust:

1. Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) pie dish with butter or a little cooking spray.
2. Combine the crushed biscuits and melted butter in a bowl until the mixture resembles wet sand.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 10 minutes, then let it cool completely.

Prepare the Filling:

1. Whisk the egg yolks and sweetened condensed milk until smooth.
2. Add the key lime juice and continue to whisk until thoroughly combined.
3. Pour the filling into the cooled crust and bake for 15 minutes. Allow to cool completely, then refrigerate for at least 2 hours.

Prepare the Meringue Topping:

1. Combine the egg whites, sugar, and cream of tartar in a heatproof bowl.
2. Place the bowl over a pot of simmering water (double boiler setup). Make sure the bottom of the bowl doesn’t touch the water.
3. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C). This should take about 4-5 minutes.
4. Transfer the mixture to a stand mixer fitted with a whisk attachment and beat on medium speed until foamy, about 1 minute.
5. Increase to high speed and continue beating until stiff, glossy peaks form, about 2-3 minutes. Add the vanilla extract and beat for an additional minute.

Bake or Torch the Meringue:

1. Preheat the oven to 190°C (375°F).
2. Bake the pie for 10-12 minutes or until the meringue is golden brown.

OR

1. Torch the pie with a chef’s torch until toasty.
2. Cool the pie completely on a wire rack before slicing.

Tips for the Perfect Key Lime Pie

Creating the perfect Key Lime Pie with Meringue is easy with a few handy tips. Here’s how to ensure your pie turns out perfectly every time.

• Press the Crust Firmly: Press the mixture firmly into your pie dish, ensuring an even thickness all around.
• Use Fresh Key Lime Juice: For the best flavor, use fresh key lime juice. Bottled key lime juice is an acceptable alternative if you can’t find fresh key limes.
• Full-Fat Condensed Milk: Use full-fat sweetened condensed milk to give the filling an ultra-creamy texture and perfect sweetness.
• Add Zest: Add lime zest for an extra punch of lime flavor.
• Room Temp Egg Whites: Use room temperature egg whites as they whip up better and achieve greater volume.
• Clean the Bowl: Before whisking the whites, wipe the bowl with white vinegar to remove any oily residue.
• Gradual Sugar Addition: Add the sugar gradually while beating the egg whites to ensure it dissolves completely and the meringue is smooth.
• Cool Slowly: Let the pie cool slowly in the oven with the door slightly open to prevent the meringue from cracking.
• Clean Slices: For clean slices, dip your knife in hot water and wipe it clean between each cut.

Recipe Variations

The key to making changes in a recipe like this is to have fun and experiment with flavors while maintaining the core combination: a crumbly crust, tart and creamy filling, and fluffy meringue or whipped cream on top. 

Here’s some fun ideas:

Coconut Key Lime Pie

• Add 50 grams (1/2 cup) toasted coconut to the crust
• Use full fat coconut condensed milk in the filling (+ 1 teaspoon coconut extract if you can find it)
• Top with toasted coconut for serving

Chocolate Key Lime Pie

• Use chocolate graham crackers or any chocolate biscuits for the crust
• Finely chop 100 grams (1/2 cup) dark chocolate and mix it into the filling before baking
• Finish with a drizzle of dark chocolate

Mixed Berry Key Lime Pie

• Add 50 grams (1/2 cup) ground almonds to the crust

• Spoon 100 grams (1/2 cup) mixed berry jam/preserves over the crust before pouring over the filling

• Blitz about 1/4 cup of freeze-dried berries into a fine powder and whip it into the meringue topping with the sugar

• Garnish with fresh berries to serve

Key Lime Cheesecake Pie

• Add 225 grams (8 ounces) full-fat cream cheese to the filling

Spiced Key Lime Pie

• Use ginger snaps for the crust
• Add 1 teaspoon cinnamon and ½ teaspoon nutmeg to the filling

Other Variations:

• Use gingersnaps, vanilla wafers, shortbread, or even traditional pastry pie crust
• If you can’t find key limes, use regular Persian limes instead. The flavor will be slightly less tart but still delicious.
• Add some lime zest to the filling for an even more intense lime flavor.
• Substitute lemon juice and zest for the limes to make a lemon meringue pie instead. 
• Use honey instead of white sugar in the meringue for a unique flavor
• Add a teaspoon of vanilla extract or vanilla bean paste to the meringue
• Swirl fruit puree or curd, like raspberry or mango, into the filling before baking for a colorful effect
• Top the baked and cooled pie with whipped cream instead of meringue for a simpler finish
• Garnish with candied lime slices or fresh fruit like berries or kiwi

These variations can add a new twist to your classic key lime pie recipe, providing different flavors and textures to enjoy!

FAQs

Q: What is Key Lime Pie?

A: Key Lime Pie is a traditional American dessert made with a graham cracker crust, a filling of key lime juice, sweetened condensed milk, and egg yolks, topped with meringue or whipped cream.

Q: Can I use regular limes instead of key limes? 

A: Yes, you can use regular limes, but key limes provide a more authentic flavor.

Q: How do I know when the meringue is done? 

A: The meringue is done when it is golden brown and has stiff, glossy peaks.

Q: Can I make this pie ahead of time? 

A: Yes, the pie can be made a day in advance and stored in the refrigerator.

How to Store/Freeze

Storing and freezing your Key Lime Pie is simple. Here’s how:

• Store: Keep the pie in the refrigerator for up to 3 days. Cover loosely with plastic wrap.
• Freeze: It’s not recommended to freeze Key Lime Pie with meringue as the texture can be compromised. If you must, freeze the pie without the meringue and add the meringue fresh after thawing.