Key Lime Pie is a bright and zesty dessert that’s both refreshing and sweet. It’s made with tangy key lime juice, creamy filling, and a buttery graham cracker crust that adds just the right amount of crunch. This pie has a perfect balance of tartness and smooth sweetness that’s hard to resist.
I love making Key Lime Pie because it never fails to bring a little sunshine to the table. The fresh lime flavor wakes up your taste buds, and the creamy texture feels so satisfying. One tip I always follow is to chill it well before serving – it makes the pie extra firm and delicious.
Whenever I serve Key Lime Pie, I like to add a dollop of whipped cream or a few thin lime slices on top for a simple, pretty touch. It’s a great dessert for summer days or any time you want something light and yummy after a meal. Plus, it’s a crowd-pleaser that everyone asks for again and again!
Key Ingredients & Substitutions
Graham Cracker Crust: This crust adds a sweet, crunchy base. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work well. Butter holds it all together, but you can use coconut oil for a dairy-free option.
Key Lime Juice: Fresh juice is best for a bright, tart flavor. If you can’t find key limes, regular lime juice is a fine substitute. Bottled lime juice can be used, but fresh is always tastier.
Sweetened Condensed Milk: This gives the pie its creamy texture and sweetness. For a sugar-free version, you might try coconut milk concentrate or a homemade sweetened condensed milk alternative.
Eggs: Egg yolks thicken the filling, while egg whites make a fluffy meringue topping. If worried about raw eggs, look for pasteurized ones for safety.
How Do You Make a Stable and Fluffy Meringue Topping?
Getting a stiff, glossy meringue can be tricky but here’s how to nail it:
- Use a clean, dry bowl—any grease or moisture can stop the whites from whipping.
- Add cream of tartar to help stabilize the egg whites and keep them from collapsing.
- Beat the whites on medium speed until soft peaks form before adding sugar gradually.
- Increase speed to high and beat until you see stiff, shiny peaks that hold their shape.
- Pipe or spread immediately on the hot pie, then toast carefully with a torch or broiler to get a golden finish without burning.
Equipment You’ll Need
- 9-inch tart pan or pie dish – I recommend it because it holds the crust and filling perfectly for a neat shape.
- Medium mixing bowls – essential for whisking the crust ingredients, filling, and meringue separately.
- Whisk or hand mixer – makes whipping the egg whites easy and gives you smooth filling.
- Spatula – helps press the crust evenly into the pan and spread the meringue smoothly.
- Kitchen torch or broiler – perfect for browning the meringue gently and evenly.
Flavor Variations & Add-Ins
- Use bottled lime juice or add a splash of lemon juice for a slightly different citrus flavor.
- Mix in chopped toasted coconut or crushed pineapple for texture and tropical twist.
- Top with fresh berries or blueberries mixed into the meringue for a burst of color and flavor.
- Swirl in a little vanilla extract or coconut extract into the filling for added aroma and richness.
How to Make Key Lime Pie
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed or bottled)
- 1 tbsp lime zest
For the Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar (optional, for stability)
- Additional lime zest for garnish
- Lime slices for decoration
Time You’ll Need
This Key Lime Pie takes about 20 minutes of active prep and baking time, plus an extra 2 hours of chilling in the fridge for the best set and flavor. So, plan for about 2 hours and 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Make the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan or pie dish. Bake it for 8 to 10 minutes until it’s set and golden. Let it cool a little before filling.
2. Prepare and Bake the Filling:
Whisk the egg yolks, sweetened condensed milk, key lime juice, and lime zest together in a bowl until the mixture is smooth. Pour it into your baked crust. Bake for 12 to 15 minutes; the filling should be set but still jiggle slightly in the center. This gives it a creamy texture once cooled.
3. Make the Meringue Topping and Finish:
While the pie bakes, clean a mixing bowl thoroughly and beat the egg whites with cream of tartar on medium speed until soft peaks form. Slowly add the sugar while increasing to high speed, beating until glossy, stiff peaks form. When the pie is out of the oven, spread or pipe the meringue on top, creating swirls or peaks for fun texture. Use a kitchen torch to toast the meringue until lightly golden, or place the pie under a broiler for 1-2 minutes, watching carefully to prevent burning. Garnish with lime zest and lime slices.
4. Chill and Serve:
Let the pie cool to room temperature, then refrigerate for at least 2 hours to let it fully set. Slice and enjoy your tangy, creamy Key Lime Pie with a beautifully toasted meringue topping!
Can I Use Regular Limes Instead of Key Limes?
Yes, regular lime juice works well as a substitute for key lime juice. The flavor will be slightly different but still delicious and tangy!
What Can I Use Instead of Graham Cracker Crumbs?
You can substitute graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or even finely crushed pretzels for a salty twist. Just bake the crust as directed for best results.
How Do I Store Leftover Key Lime Pie?
Cover leftover pie tightly and keep it refrigerated. It’s best enjoyed within 2-3 days. The meringue topping may lose some height but will still taste great!
Can I Prepare the Pie Ahead of Time?
Absolutely! Make the crust and filling in advance, then bake and top with meringue right before serving. Chill the finished pie to allow it to set perfectly.