Key Lime Pie with Swiss Meringue

This is a classic Key Lime Pie with a buttery graham cracker crust, a tart-creamy key lime custard (egg yolks + sweetened condensed milk), and a Swiss meringue topping that gets beautifully toasted in the oven—no torch required. It’s a make-ahead dessert that slices cleanly and delivers that signature Florida tang.

Course Dessert

Cuisine American

Keyword key lime pie

Prep Time 30

Cook Time 35

Chilling Time 3

Total Time 4 5

Servings slices

Calories 446kcal

Author Julia

Equipment

9-inch pie plate
Stainless steel bowl
Electric hand mixer or stand mixer
Kitchen torch optional

Ingredients

For the graham cracker crust:

1 ½ cups graham cracker crumbs
1 tablespoon granulated sugar
6 tablespoons unsalted butter melted

For the key lime filling:

4 large egg yolks
14 oz sweetened condensed milk (1 can)
½ cup key lime juice fresh or bottled
1 tablespoon key lime zest

For the Swiss meringue:

4 large egg whites
1 cup granulated sugar
½ teaspoon pure vanilla extract
1 teaspoon cream of tartar

US Customary - Metric

Instructions

Make the crust:

Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened.
1 ½ cups graham cracker crumbs, 1 tablespoon granulated sugar , 6 tablespoons unsalted butter
Firmly press the mixture into the bottom and sides of a 9-inch pie dish. Use a flat-bottomed glass or measuring cup for an even layer.
Bake for 8–10 minutes until lightly golden. Let cool while you prepare the filling.

Make the filling:

In a medium bowl, whisk egg yolks until thickened and pale (about 2 minutes).
4 large egg yolks
Add sweetened condensed milk and whisk until smooth.
14 oz sweetened condensed milk
Stir in lime juice and zest until fully combined.
½ cup key lime juice, 1 tablespoon key lime zest
Pour the filling into the pre-baked crust.
Bake at 350°F (175°C) for 15 minutes, just until the filling is set (a slight wobble in the center is fine). Cool at room temperature.

Make the Swiss meringue:

In a heatproof bowl (preferably stainless steel or the bowl of your stand mixer), combine egg whites and sugar. Make sure your mixing bowl and beaters are completely clean and dry, as any grease or residue can prevent the egg whites from whipping properly.
4 large egg whites , 1 cup granulated sugar
Set the bowl over a pot of simmering water, ensuring the bottom doesn't touch the water.
Whisk constantly until the mixture reaches 160°F (70°C) on a thermometer and the sugar is fully dissolved (rub between fingers – it should feel smooth). If you don’t have a thermometer, it will take about 4 minutes.
Remove from heat and immediately beat the mixture with an electric or stand mixer on medium high speed (6) until stiff, glossy peaks form and the bowl is cool to the touch – about 7–10 minutes. If needed, increase the speed to high at the end (8).
Beat in cream of tartar and vanilla extract.
½ teaspoon pure vanilla extract, 1 teaspoon cream of tartar

Assemble and brown the meringue:

Preheat your oven to 425°F (220°C) — a high heat mimics the rapid browning of a torch.
Spread or pipe the meringue onto the cooled pie. Place the meringue-topped pie on the middle oven rack.
Bake for 4–6 minutes, keeping a close eye on it through the oven window. The meringue will begin to brown quickly, especially on the peaks. Rotate the pie halfway through for even coloring.
Once you see golden tips and a few slightly darker spots, remove the pie from the oven.

Cool and serve:

Let the pie cool at room temp for 1 hour, then chill for 1–2 hours before slicing for clean cuts.

Notes

If you are using bottled key lime juice, you can swap the key lime zest for the zest of regular (Persian) limes.
The Swiss meringue topping can be made up to 2 days ahead and stored in the fridge, loosely covered to prevent condensation.
Storage Tips: Store the assembled pie loosely covered in the refrigerator for 2-3 days. I do not recommend freezing this pie.
If you have a kitchen torch, you can use it to achieve that slightly "burnt marshmallow" look on the tips of the pie, instead of browning it in the oven.

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