Key Lime Pie

A crumbly graham cracker crust, a light and fluffy filling with a kiss of key lime makes this the best Key Lime Pie!


Graham Cracker Crust

  • 1.5 cups graham cracker crumbs
  • 7 tbsp butter melted

Key Lime Filling

  • 2 14 ounce cans sweetened condensed milk
  • 4 egg whites
  • 1 cup key lime juice
  • 1 tsp apple cider vinegar
  • 2 tbsp powdered sugar


Making the Crust

  1. Pre-heat oven to 325 degrees

  2. Grind up the graham crackers.  (I used a food processor)

  3. Mix crumbs and melted butter with fork

  4. Firmly press into the bottom of the pie plate

  5. Bake for 10 minutes

  6. Allow crust to cool completely before filling

Making the Filling

  1. Preheat oven to 350 degrees

  2. Start with making a meringue base.  Place egg whites in mixer bowl.  Add 1 tsp apple cider vinegar (cream of tartar or even white vinegar is also acceptable).  Add 2 tbsp powdered sugar.  Beat the mixture until stiff.

  3. Add the 2 cans of sweetened condensed milk and 1 cup of key lime juice.

  4. Mix thoroughly.  You will lose some of the air and structure of the meringue base,m but enough remains to create a light and fluffy pie.

  5. Pour filling mixture into the pie place on top of the graham cracker crust.

  6. Bake for 10 minutes.  (If the top starts to brown, you have cooked too long)

  7. Allow to cool for 3 hours and then refrigerate.

  8. Serve cold with a heap of whipped cream on top.