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5 from 1 vote

Key Lime Pie with Meringue Topping

This Key lime pie 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!
Servings: 6
Author: Lora


  • 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 or freshly squeezed Key lime (or Persian lime)juice
  • for the meringue topping:
  • 3 egg whites
  • ½ teaspoon vanilla
  • ¼ teaspoon cream of tartar
  • 6 Tablespoons sugar


  • In a small bowl combine milk, egg yolks and lime juice; whisk until smooth. If you are using your own homemade graham cracker pie crust, bake the crust before adding the filling for about 7 minutes.
  • Pour filling into prebaked pie crust and bake at 350º for 10 minutes.
  • While baking, make meringue topping. In the bowl of a mixer, add the egg whites, vanilla and cream of tartar. Beat the egg whites on medium speed until soft peaks form.
  • Add the sugar, 1 tablespoon at a time, while beating on high speed. Continue beating on high speed until the sugar dissolves and stiff, glossy peaks form. When you lift the beaters, the tips will stand straight up.
  • Spread the meringue over the pie and bake at 350º for about 5-8 minutes. Keep an eye on the meringue so it doesn't burn. (I sometimes broil the topping. If you choose to broil, it won't take more than 3-4 minutes and you have to carefully watch it because it could be perfect one minute and burned the next).
  • Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.