Key Lime Pie with Meringue Topping

My Key lime pie with meringue topping recipe features a homemade graham cracker crust, a luscious sweet-tart filling, and homemade meringue topping. A really simple pie to make, and it is beautiful!

If you're building a summer dessert lineup, our Blueberry Icebox Pie is another easy make-ahead pie that chills overnight - and if the meringue is what drew you here, our Easy Pavlova Recipe uses the same technique in a whole different showstopper.

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Jump To

• Why you'll love key lime meringue pie
• What ingredients are in key lime pie with meringue?
• How to Make Key Lime Pie with Meringue Topping
• Can I use store-bought key lime juice?
• Expert Tips for homemade key lime pie:
• Some other pie recipes to enjoy:
• Key Lime Pie with Meringue Topping
• FAQ'S

If you are looking for a go-to summer dessert...this could be all you need.

This key lime pie with meringue topping is the most requested dessert in our house, full stop. Homemade graham cracker crust, a sweet-tart condensed milk filling, and a billowy meringue that gets toasted golden in the oven. It looks like you spent hours on it. You didn't - the active prep is under 20 minutes.

My kids monitor this pie from the moment it goes in the fridge. Slices disappear. Someone always takes a little more than their share. I have been making some version of this recipe since 2013 and it has never once been a disappointment.

Why you'll love key lime meringue pie

• The crust: If you are looking for something a little tart with an incredible crust...this is your pie!
• The filling: This filling is just luscious and incredible!
• Make something else while pie sets: Maybe you'll love the ease of having your pie set in the fridge while you do something else? For all of these reasons, this is your pie!
• Everyone LOVES this pie: In case you make just one pie this summer, have it be the one that my kids argue over who gets the last slice. I urge you to make this Key lime pie and don't forget the meringue topping.

What ingredients are in key lime pie with meringue?

• Graham cracker pie crust or homemade crust: the base of the pie.
• Sweetened condensed milk: used for sweetness and texture.
• egg yolks: adds richness and structure.
• Key Lime Juice or freshly squeezed Key lime (or Persian lime) juice: provides the tart flavor and acidity.
• egg whites: used to make a fluffy and airy topping.
• vanilla extract: adds flavor to the meringue.
• cream of tartar: helps stabilize the egg whites and create structure.
• granulated sugar: adds sweetness to the meringue.

They open the fridge to check on the pie periodically throughout the day. Hey! Who took another sliver? It's missing another slice...who ate it?

Silly pie arguments. Do they happen in your house?

How to Make Key Lime Pie with Meringue Topping

To make key lime pie with meringue topping, follow these instructions (full printable recipe is below):

Step 1: Make the Crust

1. Preheat your oven to 350°F.
2. Mix 1½ cups graham cracker crumbs, ⅓ cup sugar, and 6 tablespoons melted butter (or olive oil) until combined and it resembles wet sand.
3. Press firmly into a 9-inch pie dish, going up the sides slightly. Use the flat bottom of a measuring cup to pack it evenly.
4. Bake for 8 to 10 minutes until just golden. Set aside to cool slightly.

Step 2: Make the Filling

5. Whisk the 3 egg yolks, sweetened condensed milk, and key lime juice together in a bowl until completely smooth.
6. Pour the filling into the baked crust.
7. Bake at 350°F for 10 minutes. The filling will still look slightly wobbly in the center - that is correct. It sets as it cools.
8. Remove from oven and let cool on a rack for at least 15 minutes before adding the meringue.

Step 3: Make the Meringue

9. While the pie cools, add the egg whites, vanilla, and cream of tartar to the bowl of a stand mixer (or use a hand mixer).
10. Beat on medium speed until soft peaks form - the meringue will look fluffy but the tips will curl over when you lift the beaters.
11. Add the sugar one tablespoon at a time while beating on high speed. Continue until the sugar is fully dissolved and you have stiff, glossy peaks. The tips should stand straight up when you lift the beaters.

Step 4: Top and Toast

12. Spoon the meringue over the cooled pie filling, spreading it all the way to the edges of the crust to seal it. This prevents shrinkage and weeping.
13. Use the back of a spoon to create peaks and swirls in the meringue.
14. Bake at 350°F for 5 to 8 minutes until the meringue is lightly golden. Watch it closely. Alternatively, broil for 3 to 4 minutes - but do not walk away. It goes from perfect to burnt in seconds under the broiler.
15. Cool the pie completely on a rack, then refrigerate covered for at least 8 hours before slicing. Overnight is best.

Can I use store-bought key lime juice?

Yes! I use Nellie and Joe's Key West Lime Juice. I find now at any local market (or also, online). If you can't find it, you could use freshly squeezed lime juice.  I know, I know. I could squeeze Key limes and use the juice for the recipe but that would entail adding additional prep time to this recipe.

That wouldn't work in my house. If you have the patience to squeeze your own Key limes, by all means do it. I know I had a conversation with a friend of mine (if she's reading this, 'HI")and she told me she would never buy the juice when you could just squeeze the limes.

And then there's me who would never buy a ready made graham cracker crust when you could just make your own homemade graham cracker crust in no time.

So really, it's all what you prefer. Whatever works for you and makes you happy. It's your pie!

Oh! I forgot to mention that the longest prep part of the pie is making the meringue topping. How did I forget to mention the most wonderful part of this pie!

Once you have your crust baked, it's just a matter of a very quick assembly. If you prefer to use a ready-made crust, that's fine.

Or is the filling the best part? Could the graham cracker crust beat both of those parts of the pie?

Depends on who you are asking...

After you spread the filling over the graham cracker crust, spoon on the meringue topping (use whipped cream, if you prefer).

In my opinion, it is the meringue topping that makes my heart skip a beat in delight.

Or it could be the perfect sweet-tart filling? No...It's the can't stop sneaking bites simple graham cracker crust. My kids still don't know it's made with olive oil.

But then again, I may not be the guilty family member sneaking an extra sliver but I have been known to spoon up a nice tasting of those graham cracker crumbs-oh, yeah!

Expert Tips for homemade key lime pie:

• Room temperature egg whites whip faster and to a greater volume than cold whites. Separate them when the eggs are still cold (easier to separate), then let the whites sit at room temperature for 20 minutes before beating.
• Even a trace of fat (yolk, greasy bowl) will prevent egg whites from whipping. Wipe the bowl and beaters with a drop of white vinegar on a paper towel before using.
• Add sugar to the meringue gradually, one tablespoon at a time. This is what creates the glossy, stable finish.
• Spread meringue all the way to the crust edge. Leaving a gap between meringue and crust is what causes shrinkage and weeping during baking.
• Chill for the full 8 hours. The filling needs time to fully set or slices will be too soft to hold their shape.

Some other pie recipes to enjoy:

• No-Bake Limoncello Cheesecake
• Blueberry Icebox Pie
• Southern Buttermilk Pie
• Chocolate Peanut Butter Pretzel Pie

Just a quick request: if you enjoyed this classic Key lime pie as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment-the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!

Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX

FAQ'S