Waylon recently asked if we could make a Key Lime Pie so I said sure, knowing it is one of the easier pies out there to make. If you really like lemon meringue pie, I think you’ll like this! It is like lemon pie on steroids – tangy and creamier.
His buddy came over just as we were getting started and wanted to help so that was perfect for both pairs of those little hands to get squeezing limes. I have made this two ways before, putting a meringue on top and leaving the meringue off but serving it with sweetened, whipped cream. I like it both ways but Waylon wanted it with a meringue and he was the chef so that is what we made. -Steph McVox
Key Lime Pie with Coconut Graham Wafer Crust
- 3/4 cup graham cracker crumbs
- ¼ cup shredded, coconut (can be sweetened or unsweetened)
- 5 tablespoons melted unsalted butter
- 1/3 cup sugar
Preheat the oven to 350 degrees. Mix the crumbs, coconut, butter and sugar together. Press the mixture into the bottom and sides a 9” pie pan, forming a tidy border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack and let cool.
Filling and Meringue
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- grated lime zest from 3 limes
- 1/2 cup freshly squeezed lime juice (about 6 limes)
- 4 egg whites
- 1/4 cup sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
Preheat the oven to 350 degrees. Grate the zest from three of the limes and set aside. Cut the limes in half and juice them. In a medium bowl, whisk together the egg yolks and lime zest. Stir in condensed milk and lime juice. Pour the filling into the crust and bake for 25 minutes. Remove pie from oven.
Meanwhile, in a medium bowl, beat the egg whites until soft peaks form. Add the sugar, cream of tartar, and salt. Continue to beat until stiff peaks form. Spoon the meringue over the warm pie filling, spreading it right to the edge. I washed my hands and used them to make nice, tall peaks (that impressed the boys) Bake for 10 to 12 minutes until peak are golden brown. Remove from oven and let pie sit for 4 hours before serving. If it is refrigerated, the meringue deflates slightly but the texture of the pie is creamier.