pie in the sky

Nothing says summer like Key Lime Pie. If it’s on the menu, I’m ordering it. Cool and creamy, with a crumbly graham cracker crust, it’s that perfect balance of tart and sweet…my mouth waters just thinking about it. As much as I enjoy ordering it when I’m out, it’s really one of the easiest pies to make at home. No kneading needed–it starts with a super simple crust and the filling whips together in a snap. To gild the lily a bit, I’ve added a billowy topping of meringue. There’s only problem with making it at home: how do you stop at just one slice?

Key Lime Meringue Pie

This pie makes me swoon. The creamy, tangy lime custard is cool contrast to the sweet and crumbly graham crust. The fluffy cloud of meringue is its crowning glory.

Of course, it’s best to make this pie with the real thing: key limes. They’re really tiny compared to the Persian limes we’re used to and have lots of seeds, but their flavor is brighter and more tart. Here in the Northeast, they seem to be available at odd times–sometimes in the spring, sometimes summer. If you can’t find them, look for key lime juice in a bottle–it’s usually in the condiment aisle of your market. When all else fails, just use Persian limes.

Preheat the oven to 350 degrees. To make the crust, you can pulse graham crackers in a food processor until they’re crumbs, or you can take the easy route and just buy the graham cracker crumbs already made. I had leftover crackers on hand from an early summer batch of s’mores, so I ground up about 20 to make 1 1/2 cups of crumbs.

Place the crumbs in a small bowl and add sugar and melted butter, mixing until the crumbs are evenly moist.

Press the crumbs into a 9″ pie plate, using the edge of a measuring cup to even out the thickness of the bottom and sides of the crust.

Bake for 10 minutes, until slightly golden. Let cool on a rack.

Separate 6 eggs, reserving the whites in the fridge for later. Place the yolks in a medium bowl and add 2 tablespoons grated key lime zest.

Beat with an electric mixer until fluffy and light, about 5 minutes.

Gradually add one can of sweetened condensed milk and whip until thick, about 3 more minutes.

Turn the mixer down to low and slowly pour in 2/3 cup freshly squeezed key lime juice, mixing until just combined.

Pour filling into cooled crust and bake for 10 minutes, until custard has set. Allow pie to cool, then refrigerate for at least 1 hour, or overnight.

I’m a sucker for a meringue topping. So tempting and scrumptiously light. And it provides the perfect excuse for me to use my handy-dandy blow torch. Win-win.

Take those reserved egg whites out of the fridge and place them in a medium bowl. Add cream of tartar and a pinch of salt.

Whip with an electric mixer until soft peaks form. Mix in superfine or confectioner’s sugar and beat until the peaks are glossy and just beginning to stiffen–don’t over beat or the meringue will be too dry.

For maximum fluffiness, drop large spoonfuls of the meringue on top of the pie to cover it. Use the back of the spoon to pull up the meringue and create peaks all over.

When you’re happy with the look of your meringue, begin torching it. Carefully move the flame back and forth over the meringue until it’s evenly browned. If you don’t have a torch, you can also brown the meringue under a broiler–just watch it carefully, turning often.

Adorn the pie with thin slices of key lime if you like, or just cut into wedges and serve it au natural. You can bake your pie and eat it too! 

Makes one 9 inch pie:

Crust:
1 1/2 cups graham cracker crumbs,
  or 20 crackers pulsed
1/3 cup sugar
6 tablespoons melted butter

Filling:

6 egg yolks, at room temperature
2 tablespoons key lime zest
1 14 ounce can sweetened condensed milk
2/3 cup key lime juice

Topping:

6 egg whites
1/4 teaspoon cream of tartar
pinch of salt
1/4 cup superfine or confectioner’s sugar

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