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Meringue Key Lime Pie

13 Reviews

the best ever key lime meringue pie! ohsweetbasil.com

Any time I go to a potluck or BBQ and there’s pie I’ve suddenly got blinders on and that’s the only thing I can see. Unless it’s chocolate pie, for some reason that doesn’t get me as much as the fruit pies. Even if it is still delicious. Growing up my mom was famous for her lemon meringue pie(link at the bottom of the post) and Cade is famous for his key lime pie that we make into bars and he learned about in Brazil so I figured, why not combine the two into a meringue key lime pie?

the best ever key lime meringue pie! ohsweetbasil.com

Do you all have a Tucanos by you? That’s where Cade and I go every year for his birthday and we have done that since before we even got married. Except this last year when we went to Tucanos one week and Texas de Brazil the next. Mercy. Tucanos is tradition but that Texas de Brazil was DELICIOUS. We loved everything so much! There’s just something so delicious about Brazilian food and Cade claims it’s ten times better in the country.

He says that everything is so fresh and you don’t need gobs of sauces or flavors like the American’s do. For example, he said most of their salads were just dressed with olive oil and a little balsamic vinegar. And the meat. MMmmmm, he says it’s so juicy and flavorful! Anyway, back to the pie! Cade says the Brazilians taught him that the secret to a good key lime pie was to just use a few ingredients. Key limes, sweetened condensed milk, and an egg yolk. That’s it. He also says that most of the time they just pop it into the fridge, but I chose to bake ours for 10 minutes and then refrigerate just to help solidify it.

the best ever key lime meringue pie! ohsweetbasil.com

And we almost made a regular pie crust, but last minute I couldn’t resist the ol’ graham cracker crust. It’s just so buttery!!! In fact, I secretly make a little extra (like a tablespoon) and nibble on that! YUM! And have I mentioned what our youngest does with grahams? Yeah, dips them in her water. It’s disgusting but she loves it so much and I guess it doesn’t really hurt anything. If it was milk it would actually make sense to me, but water? EW. Thankfully there was no water dipping action with this pie, and the girls devoured it.

The meringue is actually quite lovely with the brightness of the lime. It’s like tangy, and light and airy all at once. Which means it’s awesomeness. And I think my mom would be quite proud of the meringue. I probably could have doubled it so it would really stand out, but I like balance and since we used a shallow pie dish I decided to hold off on the craziness. But you can do whatever you please and it will be perfect.

What Makes Meringue Shrink?

Over-baking causes the egg whites to shrink and squeeze out small droplets of moisture.

Check your pie at the minimum length of baking time.

Undissolved sugar will also cause meringue to weep or shrink.

How Do I Know When Egg Whites Are Whipped Enough?

Room temperature eggs will whip up more easily.

Begin whipping the egg whites on medium until they are foamy, then increase the speed to high until they are the desired firmness.

Depending on the recipe, you will whip egg whites until foamy, or the egg whites will still be primarily liquid, with some bubbles.

Soft peaks are when the egg whites are now white, will hold their shape in the bowl, and will not slide out if the bowl is tipped sideways.

Firm peaks mean the beaters or whisk can be lifted out of the egg whites, and the peak will stand erect and not bend over.

When egg whites are over beaten, the foam will collapse and become grainy, watery and flat.

Meringue Key Lime Pie

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the best ever key lime meringue pie! ohsweetbasil.com

Meringue Key Lime Pie

4.24 from 13 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6


Graham Cracker Crust

  • 1 package graham crackers
  • 5 tablespoons butter salted, melted
  • 3 tablespoons sugar


  • 3 teaspoons lime zest
  • 3 egg yolks large
  • 1/2 cup lime juice fresh
  • 14 ounce sweetened condensed milk

For the Meringue

  • 3 egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tarter
  • 6 tablespoons sugar


For the crust

  • Preheat the oven to 350.
  • In a food processor, process the crackers into fine crumbs.
  • In a bowl mix them with the sugar and butter and press into a pie plate.
  • Bake for 8-10 minutes. Set aside.

For the filling

  • Heat the oven to 325.
  • In a large bowl, whisk together the lime zest and egg yolks until a very light yellow tinted with green. This will take a minute or two.
  • Whisk  in the sweetened condensed milk until smooth then whisk in the juice.
  • Fill the graham cracker crust and top with the meringue bake for 10-15 minutes or until the peaks turn golden.
  • Allow to cool then place in the fridge for 4 hours.

For the meringue

  • beat egg whites with salt and tarter on high until soft peaks form. add sugar gradually while beating.
  • beat until stiff peaks form.


store in the refrigerator
Nutrition Facts
Meringue Key Lime Pie
Amount Per Serving (1 g)
Calories 696 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 145mg48%
Sodium 685mg30%
Potassium 448mg13%
Carbohydrates 108g36%
Fiber 2g8%
Sugar 70g78%
Protein 13g26%
Vitamin A 609IU12%
Vitamin C 8mg10%
Calcium 260mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I want to make this for hubby’s birthday, but what am I missing? Do you bake the pie again with the meringue on top? I need instructions for this as I have never made key lime pie (nor lemon meringue). Thanks!

    • Reply
    • Hey Emma! You bake the graham cracker crust for 8-10 minutes and then fill the crust with the key lime filling. Top the filling with the prepared meringue and then bake for 10-15 minutes.

      • Reply
  • This pie was so good. So I didn’t have cream of tarter so I substituted with lemon juice per googles instructions and it made it even lighter and so yummy! Thank you for this awesome easy recipe!

    • Reply
    • Thank you so much Starr!

      • Reply
  • This pie is sooooo GOOD!!! Thank you!! It’s classic, smooth, creamy, and the perfect mixture of sweet and tart. Yummmmmy!

    • Reply
    • Thank you so much, Miranda!!

      • Reply
  • Thank you for this recipe. It looks almost identical to the one my grandmother passed down, but it gave me the extra details I need, because I am an amateur! I will be making this today for my brother’s birthday. Wish me luck with my first meringue!

    • Reply
    • You got this!! We would love to hear how it goes!

      • Reply

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