Homemade Key Lime Pie Recipe

Prep and mix crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) pie dish. Combine graham cracker crumbs, 2 tbsp granulated sugar and 1 tsp fine sea salt in a bowl. Pour in the 6 tbsp melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Form and bake crust

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish using the bottom of a measuring cup or a glass. Bake on the middle rack for 8–10 minutes, until fragrant and slightly darkened. Remove from oven and cool while you prepare the filling. Leave oven on.

Prepare filling

In a medium bowl, whisk together the 14 oz sweetened condensed milk, 4 large egg yolks, 3/4 cup fresh key lime juice, 1 tbsp lime zest, 1/2 tsp vanilla extract, and 1/4 tsp salt until smooth and fully combined. Make sure yolks are fully incorporated but avoid excessive whisking that incorporates air.

Fill pie shell and bake

Pour the filling into the warm baked crust and smooth the top. Place the pie on a baking sheet and bake at 350°F (175°C) for 12–15 minutes, until the filling is set at the edges but still slightly jiggly in the center (it will continue to set while cooling). Remove from oven and cool to room temperature, about 1 hour. Then refrigerate uncovered for at least 3 hours, preferably 4 hours or overnight, until fully chilled and firm.

Make swiss-style meringue

Combine 4 large egg whites and 1/2 cup granulated sugar in a heatproof bowl set over a small saucepan of barely simmering water (double-boiler method). Add 1/4 tsp cream of tartar and 1/8 tsp salt. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C) or feels warm and smooth to the touch (no sugar graininess). Remove bowl from heat.

Whip meringue

Transfer the warmed whites to a stand mixer fitted with the whisk attachment (or use a hand mixer). Whip on medium-high speed until stiff, glossy peaks form, about 5–7 minutes. Add 1/2 tsp vanilla extract in the last 30 seconds and whip to combine.

Top pie

Remove the chilled pie from the refrigerator. Using a spatula or piping bag fitted with a large round or star tip, spread or pipe the meringue over the top of the pie, sealing it to the edge of the crust to prevent weeping. Create peaks or swirls if desired for a brûléed look.

Brûlée the meringue

Use a handheld kitchen torch to brown the meringue: hold torch 2–3 inches away and move steadily until the meringue is evenly golden with some darker tips, about 1–3 minutes depending on torch. If you don't have a torch, place the pie under a preheated broiler on the top rack for 1–2 minutes, watching closely to avoid burning (rotate if necessary). Let cool 10 minutes before refrigerating briefly or serving.

If desired, garnish with thin lime slices or wedges and a light sprinkle of extra lime zest. Slice with a warm, dry knife (wipe between cuts) for clean slices. Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 3 days.