Description
This Key Lime Pie with Swiss Meringue is a classic dessert featuring a buttery graham cracker crust, a tangy and creamy key lime filling, and a light, fluffy Swiss meringue topping browned to perfection. The pie balances tartness and sweetness beautifully, making it a refreshing and elegant treat perfect for any occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 large egg yolks
- 14 oz sweetened condensed milk (1 can)
- ½ cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest
Swiss Meringue
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 teaspoon cream of tartar
Instructions
- Make the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Add melted butter and stir until the mixture is evenly moistened. Firmly press the crust mixture into the bottom and sides of a 9-inch pie dish using a flat-bottomed glass or measuring cup to create an even layer. Bake for 8–10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.
- Make the filling: In a medium bowl, whisk the egg yolks until they thicken and become pale, about 2 minutes. Add the sweetened condensed milk and whisk until the mixture is smooth. Stir in the key lime juice and zest until fully combined. Pour the filling into the pre-baked crust.
- Bake the pie: Bake the filled crust at 350°F (175°C) for 15 minutes, just until the filling is set but still has a slight wobble in the center. Remove from the oven and allow to cool at room temperature.
- Make the Swiss meringue: In a heatproof bowl, combine egg whites and sugar. Set the bowl over a pot of simmering water, making sure the bottom does not touch the water. Whisk constantly until the mixture reaches 160°F (70°C) and the sugar is fully dissolved (about 4 minutes). Remove from heat and immediately beat with an electric mixer on medium-high until stiff, glossy peaks form and the bowl is cool to the touch, approximately 7–10 minutes. Beat in the cream of tartar and vanilla extract.
- Assemble and brown the meringue: Preheat the oven to 425°F (220°C) to mimic torch browning. Spread or pipe the meringue evenly over the cooled pie. Place the pie on the middle rack of the oven and bake for 4–6 minutes, watching closely. Rotate halfway to ensure even browning. Remove once the meringue has golden tips with some slightly darker spots.
- Cool and serve: Let the pie cool at room temperature for 1 hour, then refrigerate for 1–2 hours before slicing to achieve clean cuts. Serve chilled or at room temperature.
Notes
- Ensure all equipment for making meringue is clean and grease-free for best results.
- Use fresh key lime juice and zest if possible for the most authentic flavor.
- Watch the meringue closely while browning to prevent burning.
- Chilling the pie before slicing helps make cleaner pieces.
- You can use a kitchen torch to brown the meringue as an alternative to the oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
