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Key Lime Meringue Pie

  • Author: Rachel Conners
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Category: pie
  • Cuisine: dessert



For Crust

  • 9 5-by 2 ½ -inch graham crackers, broken into small pieces
  • 1 cup sliced or slivered almonds
  • ⅓ cup sugar
  • 8 tablespoons unsalted butter, melted

For Filling

  • 2 14-ounce cans sweetened condensed milk
  • Grated zest of 2 key limes
  • 1 cup fresh Key lime juice (from about 2 pounds fresh Key limes*)
  • 4 large egg yolks (reserve the whites for meringue)

For Meringue

  • 4 egg whites, room temperature
  • ½ teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • ½ teaspoon vanilla extract


  1. Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate.
  2. Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)
  3. Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes. Let cool.
  4. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar together. Add in the sugar 1 tablespoon at a time and whip until the meringue holds stiff peaks and looks glossy. Whip in the vanilla extract. Spread meringue on top of the pie and if desired, use a kitchen torch to brown the top of the meringue. Keep refrigerated.


*I used one got the cup of juice from 1 pound of Key Limes. I cut the limes in half and used a garlic press to squeeze all the juice out. Worked like a charm!

Keywords: key lime, pie, dessert, meringue