Non Pressure Cooker
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A tart and creamy key lime filling with a fluffy sweet meringue on top!
Most times I sit down to write, the first thing that comes to mind is that my life is utterly dull and I have nothing to write about. So not true, but in the moment where I’m trying to think of something, heck anything to write about, I can never seem to conjure up an appropriate story or witty interaction to share with you. So, today, hmm, let’s think. I could tell you about how Kevin and I finally learned how to use snapchat, or maybe that my mom delivered all of my old piano books to me and that I played virtually every song in them yesterday, or maybe I could tell you about fording the river yesterday and almost getting swept away with the current! Eek!!
We had a fabulous Memorial Day yesterday and kicked it off by going on a hike with our neighbors and their Fluffy (dog), Osa. It was muddy and mosquitoey but the weather was absolutely perfect and it just needed to be done! We found a prime little beach across the water from where we were, so I hopped in and starting walking towards the other side, but the current was so strong yesterday from all the rain that it started tipping me over, so I had to kick it into gear and whip out some full force front crawl from my swim team days. There was definitely a point when I thought I wasn’t going to reach the shore until I heard someone yelling at me “PUT YOUR FEET DOWN!!”. Turns out I was swimming in 3 feet of water at that point. Ha!
After dinner we did some BBQ’ing and capped the evening by watching the Warriors vs. Thunder game. What happened to the Thunder there at the end?? Did they just give up??
Anyways, today I’m bringing you the most delicious Key Lime Pie recipe that comes from The Beekman 1802 Heirloom Dessert Cookbook. It has some of the most beautiful photography and I’m excited to try out some more of the heritage recipes. The pie turned out exactly as one would hope for a springy key lime dessert, so I’ll be adding it to my collection from now on!
Once you get past squeezing the juice from the key limes, which can be a bit of a pain, the rest of the recipe is a breeze. I bought pre-crushed graham cracker crumbs to save time, which is something to remember if you’re under a bit of a time crunch.
The tart quality of the key limes with the sweet and extremely fluffy meringue makes this one of my favorite pies!
Key Lime Pie with Fluffy Meringue
- Total Time: 40 mins
- Yield: 8 1x
Description
Recipe from The Beekman 1802 Heirloom Dessert Cookbook
Ingredients
Scale
Crust
- 10 full graham cracker sheets
- 4 tablespoon butter (affiliate), melted
- 1/4 cup sugar
- 1 teaspoon grated lime zest
- 1/4 teaspoon salt
Filling
- 3 large egg yolks
- 14 oz sweetened condensed milk
- 2/3 cup fresh key lime juice (20–30 key limes)
Meringue
- 3 large egg whites
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 1/4 teaspoon vanilla (affiliate) extract
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, or in a big ziploc with a rolling pin, crush graham crackers until the texture of sand.
- Combine with butter, sugar, lime zest, and salt and stir.
- Firmly press mixture into the bottom and sides of a pie dish then bake for 10 minutes.
- While crust is baking, beat egg yolks with an electric mixer until frothy. Then, gradually add condensed milk and beat until thick. Finish by beating in the lime juice.
- Pour the filling mixture into prepared crust and bake for another 10 minutes. Remove from oven and let cool slightly.
- Increase oven temperature to 450 degrees and make meringue.
- With an electric mixer, beat egg whites and salt until foamy, then add cream of tartar and beat until soft peaks form.
- Add sugar in very slowly and continue to beat until stiff, shiny peaks form, adding in vanilla at the very end.
- Spread meringue over top of slightly cooled pie and use a spoon to create peaks.
- Bake for 3-5 minutes, or until peaks are golden brown.
- Let cool and serve or refrigerate.
- Prep Time: 15 mins
- Cook Time: 25 mins
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