Key Lime Pie Recipe
Saltine cracker crust, toasted meringue
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Ingredients
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Crust
Filling
Meringue Topping
Method
Making the Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse the Saltine crackers into fine crumbs. In a mixing bowl, combine the cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 2
Bake the Crust
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and let it cool.
Making the Filling
- 3
Prepare the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until smooth and well combined.
- 4
Fill the Crust
Pour the filling mixture into the cooled Saltine cracker crust, spreading it evenly.
Making the Meringue Topping
- 5
Whip the Egg Whites
In a clean mixing bowl, use an electric mixer to beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form.
- 6
Add Sugar
Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and holds stiff peaks.
- 7
Top the Pie
Spread the meringue over the key lime filling, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks and swirls on the meringue.
- 8
Toast the Meringue
Bake the pie in the preheated oven at 350°F (175°C) for about 10-15 minutes or until the meringue is golden brown. Keep a close eye on it to avoid burning.
Serving
- 9
Cool and Serve
Allow the pie to cool at room temperature before refrigerating for at least 2 hours. Slice and serve chilled.