Key Lime Pie with Swiss Meringue
A creamy, bright key lime pie topped with silky toasted Swiss meringue. Tart, sweet, and perfectly balanced with a buttery graham cracker crust.
Ingredients
For the Key Lime Filling
- 4 egg yolks
- 4 tsp lime zest
- 1/2 cup fresh lime juice
- 1 can condensed milk 14 oz, standard can
For the Crust
- 8 whole graham crackers broken into pieces
- 4 tbsp unsalted butter melted and cooled
- 2.5 tbsp sugar
For the Swiss Meringue
- 4 egg whites
- 1 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
For the filling
- In a medium bowl, whisk together the egg yolks and lime zest for about 1 minute. You’ll notice the mixture becoming slightly lighter in color, which helps bring out the citrus flavor even more.
- Pour in the sweetened condensed milk and whisk until smooth and creamy. Add the lime juice and whisk again until fully combined.
- Cover the bowl and let the filling rest at room temperature for about 30 minutes. This helps it thicken naturally before baking.
- While the filling rests, preheat your oven to 325°F.
For the Graham Crust
- Add the graham crackers to a food processor and blend until you have fine crumbs. Pour in the melted butter and sugar, then pulse a few more times until the crumbs resemble wet sand.
- Transfer the mixture into a 9-inch pie dish. Using the bottom of a measuring cup or glass, gently press the crumbs evenly across the bottom and up the sides.
- Bake the crust for 15 minutes or until it smells buttery and lightly toasted. Keep the oven on.
- Pour the thickened lime filling into the warm crust.
- Bake for 15 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken.
- Let the pie cool at room temperature for about 1 hour, then loosely cover and refrigerate for at least 3 hours, or until completely chilled.
For the meringue
- Fill a small saucepan with a couple inches of water and bring it to a gentle simmer.
- In a heatproof bowl, combine the egg whites, sugar, and salt. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
- Whisk constantly until the sugar completely dissolves and the mixture feels smooth when rubbed between your fingers, about 4 to 5 minutes. But be careful, as it may be hot.
- Remove the bowl from the heat and beat the mixture using a hand mixer or stand mixer until glossy, stiff peaks form, about 5 to 7 minutes. Mix in the vanilla extract during the last few seconds.
Assemble
- Spoon or pipe the Swiss meringue over the chilled pie.
- Use the back of a spoon to create soft swirls, then toast the top lightly with a kitchen torch until golden brown. Serve chilled.
Notes
- Persian limes work beautifully here, but key limes can also be used for a more traditional flavor.
- Make sure the crust is still slightly warm when adding the filling for the best texture.
- Swiss meringue is less sweet than traditional meringue and gives the pie a softer, silkier finish.
- If you do not have a kitchen torch, you can briefly broil the pie while watching it very carefully.