Key Lime Pie With Meringue or Whipped Cream Topping

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/5/22
Key lime pie

The Spruce / Diana Rattray
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
435 Calories
20g Fat
53g Carbs
11g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 435
% Daily Value*
Total Fat 20g 26%
Saturated Fat 9g 47%
Cholesterol 179mg 60%
Sodium 242mg 11%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 2%
Total Sugars 41g
Protein 11g
Vitamin C 7mg 35%
Calcium 229mg 18%
Iron 1mg 8%
Potassium 352mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bake this rich key lime pie and top it with an optional meringue topping or a dollop of whipped cream and lime zest. Feel free to use a light whipped topping on this pie and either a purchased or homemade graham cracker crust.

You can use fresh squeezed key lime juice if available, but bottled key lime juice works just fine.

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Ingredients

For the Pie:

  • 1/2 cup key lime juice

  • 1/2 cup heavy whipping cream

  • 1 (14-ounce) can sweetened condensed milk

  • 2 teaspoons lime zest, divided

  • 5 large egg yolks

  • 1 (9-inch) graham cracker pie crust

  • Whipped cream, or whipped topping, optional

For the Optional Meringue:

  • 4 large egg whites

  • 6 tablespoons sugar

  • 1/2 teaspoon cornstarch

  • 1 dash salt

Steps to Make It

  1. Whisk the sweetened condensed milk with the egg yolks until smooth and well blended.

  2. Stir in whipping cream and lime juice.

  3. Stir in 1 to 1 1/2 teaspoons lime zest.

  4. Pour into a prepared graham cracker crust and bake at 325 F for 15 to 20 minutes.

  5. Remove from oven and increase the temperature to 350 F if meringue is used.

  6. If you aren't making the meringue, cool the pie and top with whipped cream and a little lime zest just before serving.

Meringue Topping (Optional)

  1. Meanwhile, make the meringue topping, if using. In a glass or stainless steel bowl, beat egg whites until soft peaks form.

  2. Combine sugar, cornstarch, and salt; gradually beat into the egg whites.

  3. Continue beating until egg whites no longer feel gritty (with sugar) when a little is smeared between 2 fingers.

  4. Spoon onto the hot pie filling, spreading to cover completely to the crust.

  5. Put back in the oven and bake at 350 F until meringue is browned or about 12 to 15 minutes.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Tips for Making Meringue

  • Separate eggs carefully; even a tiny bit of yolk can keep the peaks down.

  • Let the egg whites come to room temperature for the lightest, fluffiest meringue.

  • Beat sugar into egg whites gradually, and beat until the sugar is completely dissolved.

  • Spread the meringue topping over the hot filling, spreading it so that it connects with the crust.

  • Watch carefully while baking and keep out of drafts when you take it out of the oven. A sudden draft could make the meringue shrink.

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