Key Lime Pie Recipe

Preheat

Preheat the oven to 350°F (175°C). Position a rack in the center.

Combine graham cracker crumbs, ground almonds, sugar, and salt in a medium bowl. Stir to distribute evenly.

Add melted butter and mix with a spatula until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish (or 9-inch tart pan with removable bottom), using the bottom of a measuring cup for compactness.

Bake crust for 10 to 12 minutes until fragrant and set. Remove from oven and let cool on a rack while preparing the filling. Reduce oven temperature to 325°F (160°C).

In a medium bowl, whisk the egg yolks briefly to break them up.

Add the sweetened condensed milk, lime juice, lime zest, and vanilla extract. Whisk until fully combined and smooth. Do not overwhisk to avoid incorporating too much air.

Pour the lime custard into the cooled prebaked crust and smooth the top with an offset spatula or back of a spoon.

Bake at 325°F (160°C) for 12 to 18 minutes, until the center is just set — it should have a slight jiggle but not be liquid. Rotate the pie halfway through baking for even cooking.

Remove the pie from the oven and let it cool to room temperature on a wire rack for about 1 hour. Then refrigerate for at least 4 hours (preferably overnight) to fully set and chill.

About 20 minutes before serving (or when the pie is chilled), preheat the oven to 400°F (200°C) if you will lightly brown the meringue in the oven; alternatively you can torch the meringue with a kitchen torch.

In a clean, dry mixing bowl, whisk the room-temperature egg whites until frothy. Add cream of tartar and salt and continue whipping to soft peaks using a hand or stand mixer on medium speed.

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase speed to high and whip until glossy, stiff peaks form and the sugar is dissolved (rub a bit between fingers to check for grittiness).

Beat in the vanilla extract on low speed for a few seconds to incorporate.

Spoon or pipe the meringue over the chilled lime filling, making peaks or swirls that reach the crust edge to help seal in the filling.

To brown: place the pie on a baking sheet and bake at 400°F (200°C) for 3 to 6 minutes, watching closely, until the meringue is golden at the peaks. Or, using a hand torch, carefully brown the meringue evenly until lightly golden.

Cool the pie on a rack for 15 minutes after browning, then refrigerate for 30 minutes before serving to allow the meringue to set slightly.

Sprinkle the toasted chopped walnuts evenly over the meringue, concentrating around the outer edge if desired.

Grate or zest 1 tsp of fresh lime zest over the top for bright aroma. Arrange optional thin lime slices on the pie, if using.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftovers keep covered in the refrigerator for up to 3 days (walnuts may soften over time).