Key Lime Meringue Pie – a delicious recipe with graham cracker sheets, butter, eggs, condensed milk, lime juice, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 350u00b0 F. In a food processor, pulse the graham crackers until they are fine crumbs. Add the melted butter and pulse to combine.
2
Press the graham cracker mixture into a 9-inch pie plate or tart pan. Bake the crust for 10 to 12 minutes, until golden and fragrant. Remove from oven and let cool slightly.
3
While the crust is baking, whisk together the 3 egg yolks, condensed milk, and Key lime juice until blended. Pour the mixture into the crust and bake for 15 minutes, or until barely jiggly in the center. Remove from oven and let cool completely.
4
In a stand mixer or large clean bowl, whip the egg whites until foamy. Slowly add the sugar and whip until the egg whites are in stiff peaks. Spoon the meringue over the cooled pie filling.
5
If you want to toast the topping, use a kitchen torch to lightly toast the outside of the meringue or place it under the broiler on high. WATCH it carefully! It will brown very, very quickly!
895
kcal
Calories
52
g
Fat
48
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 graham cracker sheets, 4 tablespoons melted butter, 3 eggs, separated, 14 ounces sweetened condensed milk, and more.
Yes, Key Lime Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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