Key Lime Pie is famously zippy, tangy, tart! It is the best pie in the world, my number one must-have dessert! So creamy too, with a sweetness wrapped by a fabulous cracker crust on the bottom and a seriously beautiful scorched meringue on top.
The taste is fresh, rich, and light all at the same time, never heavy, even after a big slice or two– I’m not sure how that works in physics or chemistry, but trust me, it completely does! Paradise with each bite. For pie lovers, you might also like my All Seasons Coconut Cream Pie.
WHERE KEY LIME PIE ORIGINATED?
Key Lime Pie originated as a local specialty in Key West, Florida, USA, in the early 20th century. The traditional version of this pie uses egg whites to make a meringue topping. These days more people are using whipped cream or they buy frozen pies which have the cream topping already there. But I am a huge fan of making homemade meringue if only for the beautiful peaks it adds to this mouthwatering pie. I’ll show you how to make a never-fail Meringue Topping that you will fall in love with.
WHAT KIND OF LIMES SHOULD YOU USE?
This pie is named after the small key limes that are common throughout the Florida Keys. If you live in the American Southeast, you are lucky to have access to those real key limes. But I know most people from other parts of the world cannot get those key limes, just like me.
In Copenhagen, limes are easy to find in every supermarket. I have tried three kinds of limes in this recipe. They originated in Brazil, Mexico, and Columbia. Among those three, I found that the Brazilian Limes taste the best for the pie. They are juicier, sweeter, and tangy-er at the same time. But of course, if you cannot find this kind in your area, just use any limes you can find, using less ripe ones for more of a zippy taste.
I want to say it again. I am totally in love with this beautiful pie! It is irresistible and once made, it is always eaten quickly—usually within 24 hours. If you’ve ever eaten Key Lime Pie, you know exactly what I mean. It will disappear fast and leave everyone requesting a new one, soon! The sweetness and tanginess provide real satisfactions.
This Tangy Key Lime Meringue Pie is a dinner-party pleaser or an upscale afternoon delight or a mid-evening splurge in front of the TV. It is a winner every time. I hope you will try it soon.
MORE DESSERT RECIPES
Rich and Tangy Lime Cheesecake
Luscious Double-Cream Lemon Bundt Cake
Epic 30-Layer Chocolate Crepe Cake
Tangy Key Lime Meringue Pie (make for a 9-10 inch pie plate)
Ingredients
- 250 g / 9 oz Digestive Biscuits or Graham Crackers
- 80 g / 3 oz Butter, melted
- 6 Egg Yolks
- 600 g / 21 oz Sweetened Condensed Milk
- 200 ml / 0.8 cup Freshly squeezed Lime Juice
- 9 g / 1.5 tbsp Lime Zest
- 4 Egg Whites, room temperature
- 1 tsp Cream of Tartar
- 100 g / 4 oz Granulated Sugar
Instructions
- Prepare the crust: preheat the oven to 350 F (180 C). Place the Biscuits or Graham Crackers into a food processor, blend until nice crumbs form. Pour the crumbs in a medium mixing bowl, add the melted Butter, and combine them together in a moist texture.
- Press the mixture into a 9-10 inch (23-26 cm) pie plate. Bake for 9-10 minutes, remove, and let it cool on a rack for 15 minutes.
- Prepare the filling. In a large mixing bowl, whisk Egg Yolks with Lime Zest until creamy and light yellow in color.
- Stir in Condensed Milk and freshly squeezed Lime Juice into the mixture until well combined.
- Pour the mixture over the crust and bake for 15 minutes at the same temperature 350 F (180 C).
- Remove pie from oven and let it cool at room temperature. Once cool, cover and refrigerate for at least 3 or 4 hours or even better overnight.
- After refrigeration, make the meringue topping. Preheat the oven to 340 F (170 C). The Egg Whites should be at room temperature. Using a stand mixer, add 1 tsp of Cream of Tartar into the Egg Whites and turn mixer to low speed for 2 minutes until it turns a bit creamy.
- Turn the speed to medium for another 2 minutes while gradually adding Granulated Sugar (in total 100 g) to the mixture.
- Turn the speed to high. Mix for another 2 minutes until the meringue turns into stiff peaks.
- Decorate the pie with the meringue by using a soft spatula to completely cover the yellow filling. Make any kind of shape you like.
- Set in the oven on the lowest rack and bake for several minutes until the peaks turn a nice golden-brown color. Remove the pie from the oven and let it cool on a wire rack. Once cool, refrigerate the pie for at least an hour. Then? Paradise!
Notes
- P.S. For the meringue, always make sure to use Egg Whites at room temperature! For this recipe, you can save the egg whites in a sealed container from the day before when you make the filling.
- After decorating with the meringue, you can also use a kitchen torch to brown the meringue instead of baking it in the oven if you prefer.
- If you can’t find Cream of Tartar, substitute it with fresh Lemon Juice or White Vinegar. One tsp of cream of tartar can be substituted with two tsp of lemon juice or white vinegar.
- The pie can be chilled in the fridge for up to three days.
- After storing the pie in the fridge, if you see some juice coming out at the bottom of the pie, lucky you! Use a spoon to get all the juice!
English 
Dansk
I made the deep dish special, never thinking to do that before. SURPRISE, the taste was so tart and wonderful. I used Brazilian limes. I’ve been to Key West so many times, and the key limes are great, but these Brazilians, OMG. Thanks for the tips. I do think this is the best pie I have ever tasted, and it was great to make it! I heard that Mexican limes or other South American ones were also good?
I am glad that you made the pie and you are very welcome. I was also surprised when I first made this pie with Brazilian limes. Since then, I have kept using this kind. Yes, the Mexican limes are good too. And I also tried the Colombian limes and liked them. My personal ranking goes with Brazilian, Colombian, and then Mexican. Hope this helps and please let me know how it goes if you have tried other kinds of limes. Good day!