Classic Key Lime Pie With Toasted Meringue
This classic key lime pie with meringue is out of this world. It has a buttery graham cracker crust, a silky smooth key lime pie filling, and it's topped with a toasted meringue that just makes this pie *mwah* chef's kiss.
Ingredients
Crust
- 2 cups (260 grams) graham cracker crumbs about 17-18 full sheets
- ⅓ cup (66 grams) granulated sugar
- 7 tablespoons (99 grams) unsalted butter melted
Filling
- 2 tablespoons key lime zest
- ½ cup (120 mL) key lime juice
- ½ cup (120 grams) yogurt greek or regular works, I use greek!
- 2 14 oz cans sweetened condensed milk
Meringue
- 4 egg whites
- 1 cup (200 grams) granulated sugar
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
Crust
- Preheat oven to 350F. You can use either an 8 inch or 9 inch springform pan or a pie pan for this. If using a springform pan, line the bottom with parchment paper.
- Make the graham cracker crumbs. In a food processor, pulse the graham cracker sheets until they turn into fine crumbs. If you do not have a food processor, put the graham crackers in a zip lock bag and gently hit them with the back of a wooden spoon until they are in crumbs.
- In a medium-sized bowl, whisk together the graham cracker crumbs and granulated sugar. Add the melted butter and mix with a rubber spatula or wooden spoon until the mixture is combined and resembles wet sand.
- Firmly press the mixture up the sides and into the bottom of your pan. I like to work my way around the sides with my fingers first, then pack down the bottom. Then I like to use a measuring cup to firmly press it into place. Once you are happy with the crust, pre-bake it for 10 minutes. It will turn golden brown. Remove from the oven.
Filling
- While the crust is baking, prepare the filling.
- Combine the lime zest, lime juice, yogurt and sweetened condensed milk and whisk until you have a smooth and creamy mixture. Pour the filling on top of the pre-baked crust and bake for an additional 10 minutes. The mixture will be slightly jiggly in the middle when you pull it out of the oven. Let the pie cool completely in the pan.
- If you are using a springform pan, this is where I would remove the sides. However, if you are using a regular pie pan, you can leave it be.
Meringue
- While the pie is baking/cooling, make the meringue.
- Fill a sauce pan with about two inches of water and bring it to a gentle simmer.
- Separate the yolks from the egg whites and make sure NONE of the yolk gets into your egg white mixture. Any fat can prevent your meringue from setting up and getting those stiff peaks.
- In a heat proof bowl, place the egg whites, sugar, cream of tartar and vanilla extract. Place the bowl on the sauce pan over the simmering water but do NOT let the bottom of the bowl touch the simmering water. If you think there is too much water, pour a little out. You can also use a double boiler if you have one.
- Continuously whisk while the mixture heats up. It will start out thick but will thin out as you keep on whisking. Whisk for about 4-5 minutes until the mixture is thin and frothy on top. If you have a thermometer, it should be around 160 degrees Fahrenheit.
- Remove from the heat. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment (preferred method), beat on high speed for 5-6 minutes until luscious, puffy, stiff peaks form.
- Top the pie with the meringue. If you have a kitchen torch, I highly suggest toasting the meringue once it is on the pie. Enjoy! Store in an airtight container in the fridge.
Tried this recipe?Let us know how it was!