Key Lime Meringue Pie Made with No Condensed Milk
Dive into a refreshing twist on a dessert classic with this Key Lime Meringue Pie made without condensed milk! Perfectly balancing tart and sweet, this creamy lime filling is thickened with simple ingredients like egg yolks, heavy cream, and cornstarch, offering a rich texture without the need for traditional shortcuts. The graham cracker crust adds a buttery crunch, while the cloud-like meringue topping—lightly browned to perfection—delivers an airy sweetness in every bite. This pie is not only a crowd-pleaser but also a testament to how easy it can be to create a from-scratch treat. Ideal for summer gatherings or anytime you crave citrusy decadence, this homemade key lime pie recipe is a must-try for dessert enthusiasts.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter
- 2 tablespoons Granulated sugar (for crust)
- 4 large Egg yolks
- 150 grams Granulated sugar (for filling)
- 120 milliliters Key lime juice
- 120 milliliters Heavy cream
- 2 tablespoons Cornstarch
- 4 large Egg whites
- 100 grams Granulated sugar (for meringue)
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Cream of tartar
Instructions
Preheat your oven to 175°C (350°F).
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar for the crust until evenly combined.
Press the crust mixture firmly into the bottom and sides of a 9-inch pie pan. Bake the crust for 8 minutes, then remove it from the oven and allow it to cool slightly.
In a medium saucepan over low heat, whisk together the egg yolks, sugar, lime juice, heavy cream, and cornstarch. Cook the mixture, stirring constantly, until it thickens (about 5-7 minutes). Do not let it boil.
Pour the lime filling into the baked crust and smooth the top with a spatula. Set aside to cool slightly while preparing the meringue.
In a clean, dry mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
Gradually add the sugar for the meringue, one tablespoon at a time, beating until the mixture forms stiff, glossy peaks. Add the vanilla extract and beat until just incorporated.
Spread the meringue over the lime filling, making sure it touches the edges of the crust to seal completely.
Use the back of a spoon to create peaks and swirls on the meringue for texture.
Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown on top.
Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Slice and serve chilled for a refreshing dessert!
Nutrition Facts
Calories |
3449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1079 mg | 360% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 461.9 g | 168% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 328.1 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 243 mg | 19% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
