Key Lime Pie with Meringue Topping
85% authentic · American
A delightful variation of Key Lime Pie, featuring the classic tangy filling topped with a fluffy, toasted meringue. The sweetness of the meringue perfectly balances the tartness of the Key lime.
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Ingredients
- Graham cracker crumbs1.5 cups
- Granulated sugar0.25 cup
- Unsalted butter, melted6 tablespoons
- Key lime juice0.5 cup
- Sweetened condensed milk1 can (14 oz)
- Egg yolks3 large
- Lime zest1 teaspoon
- Salt0.25 teaspoon
- Egg whites3 large
- Cream of tartar0.25 teaspoon
Steps
- 1
Prepare the crust and filling as per the Classic Key Lime Pie recipe (Steps 1-6).
- 2
Bake the pie for 15-20 minutes until the center is just set.
- 3
While the pie bakes, prepare the meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
- 4
Gradually add 0.5 cup of granulated sugar (separate from crust sugar) while beating, until stiff, glossy peaks form.
- 5
Remove the pie from the oven. Spread the meringue evenly over the hot filling, ensuring it touches the crust edges to prevent shrinking.
- 6
Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
- 7
Let the pie cool completely on a wire rack, then refrigerate for at least 3 hours.
- 8
Serve chilled.
