How could it be that something so simple could create wreak such havoc in my house? This dessert. This super simple dessert is the cause of many arguments. A key lime pie with meringue topping is probably the dessert I get asked to make most in my house. At least it is this past year.
And there is really not much to making it. The kids hover around the kitchen when I’m slicing it monitoring where each slice is going and to ensure each slice is perfectly equal in proportion.
Strange behavior…I know.
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?
I use Nellie and Joe’s Key West Lime Juice. If you can’t find it, you could use regular lime juice. I find it at our Publix supermarket. 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 in time. So really, it’s all what you prefer. Whatever works for you and makes you happy. It’s your pie!
Once you have your crust baked, it’s just a matter of a very quick assembly. (On Monday I shared the olive oil pie crust I make. If you prefer to use a ready-made crust, that’s fine).
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! 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…
In my opinion, it is the meringue topping that makes my heart skip a beat in delight.
Or it could be the perfect 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!
- 9″ graham cracker pie crust or your own homemade crust
- 14 oz. can of sweetened condensed milk
- 3 egg yolks (reserve egg whites for meringue topping)
- ½ cup Nellie & Joe’s Key West Lime Juice
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar