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Creamy No-Bake Key Lime Pie Recipe with Toasted Meringue

no-bake key lime pie - featured image
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A creamy, tangy no-bake Key lime pie topped with lightly toasted meringue, perfect for hot summer days and easy to prepare without an oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 (14 oz / 400 g) can sweetened condensed milk
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (120 ml) fresh Key lime juice (or regular lime juice)
  • 1 teaspoon lime zest
  • 1 teaspoon pure vanilla extract
  • 3 large egg whites, room temperature
  • ⅔ cup (135 g) granulated sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir until the mixture looks like wet sand and holds together when pressed. Press evenly into the bottom and about 1 inch up the sides of your pie dish. Chill in the refrigerator for about 15 minutes.
  2. Prepare the filling: In a large bowl, beat softened cream cheese until smooth and fluffy (about 2-3 minutes). Gradually add sweetened condensed milk and continue beating until fully combined and silky.
  3. Add lime juice, zest, and vanilla: Slowly pour in fresh lime juice while mixing on low speed. Add lime zest and vanilla extract, then beat just until everything is blended. The mixture should be smooth, pourable, but thick enough to hold shape.
  4. Pour filling into crust: Remove crust from the fridge and pour the filling evenly over the chilled crust. Smooth the top with a spatula. Place back in the fridge to set for at least 3 hours, preferably overnight.
  5. Make the meringue: In a clean, dry bowl, beat egg whites with cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form and sugar is fully dissolved (about 5-7 minutes).
  6. Top and toast the meringue: Spoon or pipe the meringue over the chilled pie, creating swirls or peaks. Using a kitchen torch, gently brown the meringue until golden in spots. If using an oven broiler, place pie on the top rack and broil for 1-2 minutes, watching carefully to avoid burning.
  7. Serve or chill: The pie is best served chilled but allow the meringue to come to room temperature for about 10 minutes before slicing to keep the meringue fluffy and soft.

Notes

Ensure bowl and beaters for meringue are grease-free to achieve proper volume. Add sugar slowly to stabilize meringue. Press crust firmly to avoid crumbling. Soften cream cheese to room temperature before mixing. Toast meringue carefully to avoid burning. Dip knife in hot water and dry before slicing for clean cuts.

Nutrition

Keywords: no-bake, key lime pie, toasted meringue, summer dessert, creamy pie, easy dessert, no oven pie

Find it online: https://blairrecipes.com/creamy-no-bake-key-lime-pie-recipe-with-toasted-meringue-easy-step-by-step/