Key Lime Pie (Edit recipe)

Key lime pie has a delicious graham cracker coconut crust, a creamy tart filling, and an airy meringue topping. It's the perfect year-round treat.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	257
Fat:	18 g
Carbohydrates:	58 g
Protein:	15 g
Cholesterol:	149 g
Sodium:	250 mg
Fiber:	1 g
Sugars:	13 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 8

Ingredients

Graham Cracker Crust

150 gram Graham Cracker Crumbs, (1 1/4 cups)
20 gram Coconut, (1/4 cup)
0.25 tsp Salt
70 gram Unsalted Butter, melted (5 Tbsp)

Filling

396 gram Sweetened Condensed Milk, (14 oz)
5 whole Egg Yolk
160 gram Lime Juice, 4-5 limes
1 whole Lime Zest

Meringue Topping

2 whole Egg Whites
110 gram Granulated White Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F/177°C.
In a medium mixing bowl, combine graham cracker crumbs, coconut, sugar, salt, and melted butter until evenly mixed. Press the crumb mixture evenly into a 10-inch tart pan with a removable bottom. Bake crust for 10 minutes. Allow to cool while preparing the filling.
In a medium bowl, add condensed milk and the yolks. Whisk together until combined. Add the lime juice and zest, and mix well. Pour mixture into pie crust.
Bake for 15 minutes or until the center is just set.
Allow to cool to room temperature.
Place in refrigerator to chill for at least 2 hours.
Just before serving, prepare the meringue topping. Place egg whites and sugar in a heatproof bowl of a stand mixer. Set bowl over a small saucepan filled with an inch of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 5 minutes. Transfer the mixing bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 10-12 minutes until stiff, glossy peaks form.
Fill a pastry bag fitted with a star pastry tip with the meringue. Pipe desired design on top of the key lime pie. Using a kitchen torch, toast meringue (careful not to over-torch). Serve immediately.