This crowd-pleasing key lime pie pairs the classic tart filling with a graham cracker crust and a no-fail Swiss meringue topping. Impress your family with this show-stopping, restaurant-quality dessert.
The Best Key Lime Pie (Topped with Meringue & Lime Zest)
✅ Key lime pie is an irresistible classic dessert that’s always a crowd pleaser. My version has the creamy, tart filling you love, but with a twist: a decadent meringue topping instead of whipped cream.
✅ Pairing the meringue you’d typically find on a lemon meringue pie with the flavorful key lime filling makes this recipe extra special. Your family and friends will always want seconds!
✅ And since you have to chill the key lime pie before slicing, it’s perfect for making ahead for spring and summer parties and celebrations, including holidays like Mother’s Day, Easter, Father’s Day, Memorial Day, Labor Day, and the 4th of July weekend.
✅ Don’t worry about it being difficult to pull off. This Swiss meringue is cooked before it goes on top of the pie, making it stable and less likely to deflate. That ensures your pie is an absolute show-stopper every single time.
Why You’ll Love It
- Tart, creamy filling: The key lime filling is the perfect balance of tart and sweet, with a creamy texture that keeps you coming back for another bite.
- Classic graham cracker crust: Similar to the crust used in my no-bake ricotta cheesecake and raspberry peach cheesecake, this is a fuss-free crust that comes together in a matter of minutes.
- Pillowy, marshmallowy meringue topping: This cooked Swiss meringue is much more stable than traditional French meringue toppings that you typically see paired with citrus pies. I use this same topping on my s’mores brownies for its luscious, marshmallow-like texture!
- No fancy equipment needed: Don’t have a kitchen torch? No worries! You can use your oven to toast the meringue, giving this pie a show-stopping finish without investing in any special tools.
- Make-ahead friendly: Since you need to chill the key lime pie before slicing and serving, it’s great for making ahead of time. You can even make the Swiss meringue up to 2 days ahead of time and store it in the refrigerator until you’re ready to assemble the pie.
Florida Roots: The Story Behind Key Lime Pie
This Key Lime Pie is unmistakably tied to Florida because it’s built on Key limes, the fragrant, tangy citrus that flourishes in the Florida Keys. The classic filling of yolks and sweetened condensed milk dates back to the Keys’ pre-refrigeration era, when pantry staples were essential, giving the pie its signature creamy-tart bite. Origin stories trace it to Key West, and Florida even named it the official state pie in 2006. My Swiss meringue topping is a modern twist, but the soul of this recipe is pure Florida sunshine.
This recipe consists of three parts: The graham cracker crust, key lime filling, and Swiss meringue topping.
The Graham Cracker Crust Ingredients:
- Graham cracker crumbs: You can buy graham cracker crumbs or pulse graham cracker sheets in a food processor until they are fine crumbs. Use your favorite gluten-free graham crackers for a gluten-free crust.
- Granulated sugar: Light brown sugar will also work fine.
- Unsalted butter: Melt the butter before adding it to the graham cracker crumbs and sugar. Salted butter will work fine if that is all you have on hand.
Key Lime Filling Ingredients:
- Egg yolks: From large eggs. Do not discard the egg whites; you’ll need those for the meringue topping.
- Sweetened condensed milk: Make sure you do not use evaporated milk for this recipe. Sweetened condensed milk is much thicker and sweeter for balancing the tartness of the limes.
- Key lime juice: You can squeeze your own from fresh key limes or use a good-quality bottled key lime juice, such as Nellie & Joe’s.
- Key lime zest: This adds an extra layer of lime flavor to the pie. If you are using bottled key lime juice, you can swap the key lime zest for the zest of regular limes.
Swiss Meringue Ingredients:
- Egg whites: From large eggs. Use the whites you saved when making the filling.
- Granulated sugar: This will dissolve as the meringue cooks, sweetening it and giving it a beautiful glossiness.
- Vanilla extract: You can also use vanilla bean paste.
- Cream of tartar: This is an important ingredient that helps stabilize the egg whites. Cream of tartar can be found in the baking aisle of the grocery store with the spices and is also used in recipes such as snickerdoodle cookies. If you don’t have cream of tartar, you can use an equal amount of lemon juice.
How to Make Key Lime Pie (Step-by-Step Photos)
This is a recipe overview. Find the complete instructions + ingredient amounts in the recipe card below (scroll down).
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a large bowl, then press into a 9-inch pie plate. Bake at 350°F for 8-10 minutes, or until golden. Let cool.
- Make the filling: Whisk the egg yolks until thickened and pale, then add the sweetened condensed milk, followed by the lime juice and zest.
- Bake the filling: Pour into the prepared crust and bake at 350°F for 15 minutes. The filling should just be set – it’s ok if there’s still a slight jiggle to the center. Let cool.
- Start the meringue: Add the egg whites and sugar to a very clean heat-proof bowl. Stainless steel is best!
- Cook the meringue: Place the bowl over a pan of simmering water and whisk until the mixture reaches 160°F (70°C). This takes about 4 minutes. The sugar should be fully dissolved.
- Whip the meringue: Take the bowl off the heat and whip with an electric mixer on medium-high speed until you get glossy, stiff peaks and the bowl is cool to the touch. This will take about 7-10 minutes.
- Finish the meringue: Beat in the vanilla and cream of tartar.
- Top the pie: Spread the meringue onto the pie with an offset spatula or pipe it on using a large star tip.
- Brown the meringue: Bake at 425°F for 4-6 minutes, or until the tips of the meringue are golden. Keep a close on eye on it! If desired, you can use a kitchen torch to brown the meringue instead.
- Cool and serve: Let the key lime pie cool for 1 hour, then chill in the fridge for at least 1-2 hours before slicing and serving. If desired, garnish the pie with a bit more lime zest or lime slices.
Tips for Success
- Buy pre-made graham cracker crumbs at the grocery store If you don’t want to crush your own graham cracker crumbs for the crust.
- A garlic press makes juicing the tiny limes much easier: Halve the key limes and press the halves in the garlic press to juice them.
- Separate eggs when they are cold. Then, let the egg whites come to room temperature for the fluffiest meringue.
- Make sure your bowl and the mixer beaters are very clean when making the meringue. Any residual fat from previous recipes will prevent the whites from whipping properly.
- Always check that the sugar has dissolved into the egg whites by rubbing the meringue mixture between your fingers. It should feel smooth when the sugar has fully dissolved. Or, use an instant-read thermometer.
- Don’t walk away when browning the meringue in the oven. The tips of the pie can go from perfectly browned to burned very fast, so keep a close eye on it.
Frequently Asked Questions
I love pairing the tart key lime filling of this pie with the pillowy meringue topping, but you can absolutely top it with whipped cream if you prefer. Let the pie cool completely after baking the filling, then chill for at least 2 hours before topping with lightly sweetened whipped cream, such as the one from my strawberry shortcake cake.
Key limes are much smaller than Persian limes, or what we think of as “regular” limes. They also have a thinner skin and produce less juice than their larger counterparts.
Key lime juice also tends to be less acidic/less tart and be more flavorful and aromatic than the juice of Persian limes. These flavor differences are what make key lime pie such a popular dessert.
There are slight flavor differences between key lime juice and regular lime juice that give key lime pie its distinct flavor. If you use regular lime juice, you may find that the pie filling is a bit more tart and less aromatic than when it’s made with key lime juice.
If you don’t want to go through the trouble of juicing key limes, bottled key lime juice is a great shortcut and can be found at many grocery stores.
More Pie Recipes
- My mother-in-law’s classic pecan pie
- Cinnamon pie
- Cherry peach lattice pie
- Mini fruit galettes
Key Lime Pie with Swiss Meringue
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Equipment
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9-inch pie plate
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Stainless steel bowl
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Electric hand mixer or stand mixer
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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
Instructions
Make the crust:
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Preheat oven to 350°F (175°C).
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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
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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.
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Bake for 8-10 minutes until lightly golden. Let cool while you prepare the filling.
Make the filling:
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In a medium bowl, whisk egg yolks until thickened and pale (about 2 minutes).4 large egg yolks
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Add sweetened condensed milk and whisk until smooth.14 oz sweetened condensed milk
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Stir in lime juice and zest until fully combined.½ cup key lime juice, 1 tablespoon key lime zest
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Pour the filling into the pre-baked crust.
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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:
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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
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Set the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water.
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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.
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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).
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Beat in cream of tartar and vanilla extract.½ teaspoon pure vanilla extract, 1 teaspoon cream of tartar
Assemble and brown the meringue:
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Preheat your oven to 425°F (220°C) – a high heat mimics the rapid browning of a torch.
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Spread or pipe the meringue onto the cooled pie. Place the meringue-topped pie on the middle oven rack.
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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.
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Once you see golden tips and a few slightly darker spots, remove the pie from the oven.
Cool and serve:
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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.
