Classic Key Lime Pie
Classic Key Lime Pie
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
For the Key Lime Filling
- 15 key limes, for zest and juice
- 4 egg yolks, from large eggs
- 14 ounces sweetened condensed milk, 1 can
For the Whipped Meringue Topping
- 4 egg whites, from large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar, (optional, for stability)
Instructions
- 1
Preheat your oven to 350°F. To prepare the graham cracker crust, place graham cracker crumbs into a medium mixing bowl. Melt the unsalted butter in a small saucepan or microwave-safe bowl, then pour the melted butter over the graham cracker crumbs. Mix thoroughly until all crumbs are moistened.
⏱️ 5 min•🌡️ 350
- 2
Press the buttered graham cracker crumbs firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely on a wire rack.
⏱️ 10 min•🌡️ 350
- 3
While the crust cools, prepare the key lime zest and juice. Using a microplane or zester, carefully zest 2-3 key limes directly into a large mixing bowl. Avoid zesting the white pith, as it can be bitter. Cut all the key limes in half. Manually juice the halved key limes into a container. Strain the collected key lime juice through a fine-mesh sieve into a measuring cup to remove any pulp or seeds. You should aim for 1/2 cup of key lime juice.
⏱️ 15 min
- 4
Separate 4 large eggs, placing the egg yolks into the bowl containing the key lime zest. Reserve the egg whites for the meringue topping. Pour the entire 14-ounce can of sweetened condensed milk into the bowl with the egg yolks and zest. Pour the strained 1/2 cup of key lime juice into the bowl with the other filling ingredients.
⏱️ 5 min
- 5
Whisk all the key lime filling ingredients together until they are well combined and the mixture is smooth and slightly thickened. Pour the key lime filling into the cooled graham cracker crust.
⏱️ 5 min
- 6
Bake the pie for 15-18 minutes, or until the filling is just set around the edges but still slightly jiggly in the center. Do not overbake. Remove from oven and let cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 18 min•🌡️ 350
- 7
To make the whipped meringue topping, combine the reserved 4 egg whites, granulated sugar, and cream of tartar (if using) in the bowl of a stand mixer. Place the bowl over a pot of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly by hand until the sugar is dissolved and the mixture is warm to the touch (about 120°F).
⏱️ 7 min
- 8
Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form, about 5-7 minutes. The meringue should be thick and hold its shape.
⏱️ 7 min
- 9
Once the pie is thoroughly chilled, spoon or spread the meringue topping evenly over the top of the pie. You can create decorative swirls with the back of a spoon. If desired, you can lightly toast the meringue with a kitchen torch for a golden-brown finish.
⏱️ 3 min
- 10
Serve the Key Lime Pie immediately or refrigerate until ready to serve. Enjoy this refreshing balance of creamy sweetness and tart tanginess!
Kitchen Tools
Nutrition Facts (per serving)
Classic Key Lime Pie
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
For the Key Lime Filling
- 15 key limes, for zest and juice
- 4 egg yolks, from large eggs
- 14 ounces sweetened condensed milk, 1 can
For the Whipped Meringue Topping
- 4 egg whites, from large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar, (optional, for stability)
Instructions
- 1
Preheat your oven to 350°F. To prepare the graham cracker crust, place graham cracker crumbs into a medium mixing bowl. Melt the unsalted butter in a small saucepan or microwave-safe bowl, then pour the melted butter over the graham cracker crumbs. Mix thoroughly until all crumbs are moistened.
⏱️ 5 min•🌡️ 350 - 2
Press the buttered graham cracker crumbs firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely on a wire rack.
⏱️ 10 min•🌡️ 350 - 3
While the crust cools, prepare the key lime zest and juice. Using a microplane or zester, carefully zest 2-3 key limes directly into a large mixing bowl. Avoid zesting the white pith, as it can be bitter. Cut all the key limes in half. Manually juice the halved key limes into a container. Strain the collected key lime juice through a fine-mesh sieve into a measuring cup to remove any pulp or seeds. You should aim for 1/2 cup of key lime juice.
⏱️ 15 min - 4
Separate 4 large eggs, placing the egg yolks into the bowl containing the key lime zest. Reserve the egg whites for the meringue topping. Pour the entire 14-ounce can of sweetened condensed milk into the bowl with the egg yolks and zest. Pour the strained 1/2 cup of key lime juice into the bowl with the other filling ingredients.
⏱️ 5 min - 5
Whisk all the key lime filling ingredients together until they are well combined and the mixture is smooth and slightly thickened. Pour the key lime filling into the cooled graham cracker crust.
⏱️ 5 min - 6
Bake the pie for 15-18 minutes, or until the filling is just set around the edges but still slightly jiggly in the center. Do not overbake. Remove from oven and let cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 18 min•🌡️ 350 - 7
To make the whipped meringue topping, combine the reserved 4 egg whites, granulated sugar, and cream of tartar (if using) in the bowl of a stand mixer. Place the bowl over a pot of simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly by hand until the sugar is dissolved and the mixture is warm to the touch (about 120°F).
⏱️ 7 min - 8
Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form, about 5-7 minutes. The meringue should be thick and hold its shape.
⏱️ 7 min - 9
Once the pie is thoroughly chilled, spoon or spread the meringue topping evenly over the top of the pie. You can create decorative swirls with the back of a spoon. If desired, you can lightly toast the meringue with a kitchen torch for a golden-brown finish.
⏱️ 3 min - 10
Serve the Key Lime Pie immediately or refrigerate until ready to serve. Enjoy this refreshing balance of creamy sweetness and tart tanginess!