Dessert: United States – Florida Keys – Key Lime Pie with Toasted Meringue

Serving Size: 8

Approximate Time

Prep 30 min

Cook 25 min

Additional 3 hrs 10 min

Total 4 hrs 5 min

Ingredients

- 1 1/2 cups (180 g) graham cracker crumbs
- 2 tbsp (25 g) granulated sugar
- 6 tbsp (90 g) unsalted butter, melted
- 1/8 tsp (0.5 g) salt
- 1 (14 oz / 396 g) can sweetened condensed milk
- 4 large egg yolks
- 2/3 cup (160 ml) fresh key lime juice (about 8–10 key limes)
- 1 tbsp (6 g) finely grated key lime zest (about 3–4 key limes)
- 1/2 tsp (2.5 ml) vanilla extract
- 4 large egg whites
- 1 cup (200 g) granulated sugar
- 1/4 tsp (1 g) cream of tartar
- 1/2 tsp (2.5 ml) vanilla extract
- 1/8 tsp (0.5 g) salt
- Finely grated lime zest for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, 2 tbsp (25 g) sugar, melted butter, and 1/8 tsp (0.5 g) salt until evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan to form the crust.
2. Bake the crust for 8–10 minutes, then remove from the oven and let cool slightly while you prepare the filling.
3. In a medium bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, key lime zest, 1/2 tsp (2.5 ml) vanilla extract, and a pinch of salt until smooth and well combined.
4. Pour the filling into the warm crust and return the pie to the oven. Bake 10–12 minutes, or until the filling is set at the edges but still slightly jiggly in the center. Remove from the oven and reduce oven temperature to broil (or set up for torching).
5. Meanwhile, prepare the meringue: in a clean, dry bowl, beat the egg whites with the cream of tartar and 1/8 tsp (0.5 g) salt on medium speed until soft peaks form. With the mixer running, add the 1 cup (200 g) granulated sugar gradually, about 1 tbsp at a time, then increase speed and beat until stiff, glossy peaks form. Beat in 1/2 tsp (2.5 ml) vanilla extract.
6. Immediately spread or pipe the meringue over the warm pie, making sure to seal the meringue to the crust all the way to the edges (this helps prevent weeping). Create peaks if desired for better browning.
7. Toast the meringue: using a kitchen torch, carefully brown the meringue until evenly golden. If using the broiler, place the pie on the top rack about 4–6 inches from the heat and broil 1–2 minutes, watching continuously to avoid burning.
8. Cool the pie on a wire rack for 30 minutes, then refrigerate uncovered for at least 3 hours (better overnight) to fully set.
9. Before serving, grate a little additional lime zest over the top if desired. Slice and serve chilled.