Key Lime Meringue Slab Pie
By Camila ChaparroPublished on October 14, 2020
Time
1½ hours, plus 30 minutes resting and 2 hours cooling
Yield
Serves 18 to 24
Ingredients
Crust
24 whole graham crackers, broken into 1-inch pieces½ cup sugar 16 tablespoons unsalted butter, melted and cooledFilling
12 large egg yolks 3 cups sweetened condensed milk 3 tablespoons grated lime zest plus 1½ cups juice (12 limes)Meringue
⅔ cup water 2 tablespoons cornstarch 8 large egg whites 1 teaspoon vanilla extract ½ teaspoon cream of tartar 1 cup (7 ounces/198 grams) sugar 2 teaspoons grated lime zestBefore You Begin
You will need three (14-ounce) cans of sweetened condensed milk to make the filling. It is important that the crust still be warm when the filling is added in step 4.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Process graham cracker pieces and sugar in food processor to fine, even crumbs, about 30 seconds. Sprinkle melted butter over crumbs and pulse to incorporate, about 5 pulses.
- Spray rimmed baking sheet with vegetable oil spray. Using bottom of dry measuring cup, press crumbs into even layer on bottom and up sides of sheet. Bake until crust is fragrant and beginning to brown, 12 to 18 minutes; transfer to wire rack. (Crust must still be warm when filling is added.)
- Meanwhile, whisk egg yolks, condensed milk, and lime zest and juice together in bowl. Let sit at room temperature until thickened, about 30 minutes.
- Bring water and cornstarch to simmer in small saucepan over medium-high heat and cook, whisking occasionally, until thickened and translucent, 1 to 2 minutes. Remove from heat and let cool slightly.
- Using stand mixer fitted with whisk attachment, whip egg whites, vanilla, and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and beat in sugar, 1 tablespoon at a time, until incorporated and mixture forms soft, billowy mounds, about 1 minute. Add cornstarch mixture, 1 tablespoon at a time, and continue to beat until glossy, stiff peaks form, 2 to 3 minutes. Set meringue aside.
- Spread thickened filling evenly into warm pie crust. Bake for 7 minutes, then remove from oven.
- Using rubber spatula, immediately dollop meringue evenly around edge of crust, spreading meringue so it touches crust (this will prevent the meringue from shrinking), then fill in center with remaining meringue. Using back of spoon, create attractive swirls and peaks in meringue. Return sheet to oven and bake until meringue is light golden brown, about 15 minutes, rotating sheet halfway through baking. Let pie cool on wire rack until filling has set, about 2 hours. Sprinkle lime zest evenly over top before serving.
for the crust
for the filling
for the meringue
Time
1½ hours, plus 30 minutes resting and 2 hours coolingYield
Serves 18 to 24Ingredients
Crust
Filling
Meringue
Ingredients
Crust
Filling
Meringue
Ingredients
Crust
Filling
Meringue
Why This Recipe Works
For a stunning spin on traditional Key lime pie, we topped the sweet-tart lime filling (made with lime juice, sweetened condensed milk, and egg yolks) with peaks of fluffy meringue instead of the more traditional whipped cream. But the sugary meringue made the pie toothachingly sweet. Cutting back on the condensed milk and including generous amounts of lime juice and zest in the filling restored balance. We baked the filling for a short time in a relatively cool oven until it was set; the hot filling helped cook the underside of the meringue once it was applied. A sprinkle of lime zest on the finished slab hinted at what was below the billowy meringue. A stiff metal spatula works well for evening out graham cracker crumbs in baking sheet corners. Despite this pie's name, we found that most tasters could not tell the difference between pies made with regular supermarket limes (called Persian limes) and true Key limes. Since Persian limes are easier to find and to juice we recommend using them instead. Though we prefer fresh lime juice, you may also use bottled lime juice in this recipe.
Before You Begin
You will need three (14-ounce) cans of sweetened condensed milk to make the filling. It is important that the crust still be warm when the filling is added in step 4.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Process graham cracker pieces and sugar in food processor to fine, even crumbs, about 30 seconds. Sprinkle melted butter over crumbs and pulse to incorporate, about 5 pulses.
- Spray rimmed baking sheet with vegetable oil spray. Using bottom of dry measuring cup, press crumbs into even layer on bottom and up sides of sheet. Bake until crust is fragrant and beginning to brown, 12 to 18 minutes; transfer to wire rack. (Crust must still be warm when filling is added.)
- Meanwhile, whisk egg yolks, condensed milk, and lime zest and juice together in bowl. Let sit at room temperature until thickened, about 30 minutes.
- Bring water and cornstarch to simmer in small saucepan over medium-high heat and cook, whisking occasionally, until thickened and translucent, 1 to 2 minutes. Remove from heat and let cool slightly.
- Using stand mixer fitted with whisk attachment, whip egg whites, vanilla, and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and beat in sugar, 1 tablespoon at a time, until incorporated and mixture forms soft, billowy mounds, about 1 minute. Add cornstarch mixture, 1 tablespoon at a time, and continue to beat until glossy, stiff peaks form, 2 to 3 minutes. Set meringue aside.
- Spread thickened filling evenly into warm pie crust. Bake for 7 minutes, then remove from oven.
- Using rubber spatula, immediately dollop meringue evenly around edge of crust, spreading meringue so it touches crust (this will prevent the meringue from shrinking), then fill in center with remaining meringue. Using back of spoon, create attractive swirls and peaks in meringue. Return sheet to oven and bake until meringue is light golden brown, about 15 minutes, rotating sheet halfway through baking. Let pie cool on wire rack until filling has set, about 2 hours. Sprinkle lime zest evenly over top before serving.
for the crust
for the filling
for the meringue
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