Sweet And Tart Key Lime Pie Recipe
Prep Time:
Cook Time:
  • For the crust
  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • For the filling
  • 6 egg yolks
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup fresh Key lime juice (about 30 limes)
  • 1 teaspoon Key lime zest, plus more for garnish (about 4 limes)
  • ½ teaspoon salt
  • For the meringue
  • 4 egg whites, room temperature
  • ¼ cup granulated sugar
Optional Ingredients
  • additional lime zest
  1. Preheat the oven to 350 F.
  2. Mix the brown sugar and ½ teaspoon of salt with the graham cracker crumbs, then fold in the melted butter until the crumbs are moistened.
  3. Press the graham cracker mixture into a 9-inch pie pan and pinch the sides to even the crust.
  4. Bake the pie crust for 10 to 15 minutes, until it has darkened and set.
  5. Remove the pie crust from the oven and let it cool.
  6. Combine the egg yolks and condensed milk, then stir in the lime juice, zest, and remaining salt until the filling is completely smooth.
  7. Pour the filling into the cooled crust.
  8. Bake the pie for 20 minutes, or until just set.
  9. Cool the pie at room temperature, then chill it in the refrigerator for 3 hours or overnight, until completely set.
  10. Beat the egg whites for 3 to 5 minutes until soft peaks form.
  11. Sprinkle the granulated sugar into the egg whites 1 tablespoon at a time, beating until all of the sugar is incorporated.
  12. Continue beating the egg whites until they form stiff peaks.
  13. Spoon the meringue onto the chilled pie.
  14. Use a small torch or put the pie under the broiler for a few minutes to toast the top of the meringue.
  15. Garnish the pie with additional key lime zest if desired.