Happy Happy Friday y’all!!! I always like to reiterate that I am the complete and total opposite of a trained chef, pastry chef etc., and today is one of those recipes that will again prove this haha. I literally made this Key Lime Meringue Pie over a month ago, and I’ve been debating since that time if I should even post it because it just didn’t turn out exactly how I had hoped. I absolutely love key lime pie and though the pie part of this recipe tasted like a fluffy, mousse-like version of regular key lime pie, it wasn’t fantastic.
As you will see in one of my pictures below, it literally deflated under the weight of the meringue, womp womp. Speaking of meringue, that is a totally different story. The recipe for this meringue is different than any I’ve seen and it turned out 100% perfect. Not only was it delicious & beautiful, but it was stinking easy to make, like, if I can make this meringue, anyone can. In the future I will certainly be placing this meringue on top of my The Best Key Lime Pie, just not this particular one. FYI, this key lime pie has ice cream in it, which I thought was a cool ingredient, but I think that’s why the texture was off and it immediately collapsed when I cut into it.
I also thought I would rig the crust with Biscoff cookies (some of my favs) to change it up a bit, but I think I messed up the ratio of butter to cookie/cracker and it was a bit soggier than I had hoped-again, I am not a professional haha. Anyways, I spent quite a bit of time making this concoction so I figured I might as well post it, and the meringue recipe alone is worth it. Anyways, I hope everyone has a wonderful weekend and good luck to all of the teachers, students and parents that are starting back Monday-which, in my humble little opinion is wwaaayy too early to be going back to school, but what the heck do I know? Thank you so much for stopping by and have a wonderful day!
Graham crackers/Biscoff Cookies into your food processor…
place into a bowl with the melted butter and brown sugar…
mixed together (and blurry)…
into your pie pan (oops, that is a wet pie crust)…
egg yolks into my bowl…
zest…
whisk for a bit, then mix in the sweetened condensed milk & key lime juice…
then the ice cream…
mix, mix, mix…
then into your pie crust…
bake, bake, bake…
now for the meringue, egg whites, 1/4 of the sugar and corn syrup…
while whisking, slowly add in the rest of the sugar…
whisk, whisk, whisk until stiff peaks form…
onto your cooled pie…
bake for a bit more to brown the meringue…
and enjoy!!!
- 5 Graham Crackers.
- 7 Biscoff Cookies.
- 7 Tablespoons of Butter, Melted.
- 1/4 Cup of Brown Sugar.
- 9" Pie Pan.
- 6 Eggs, Separated.
- Zest of 2 Key Limes.
- 1 (14 Ounce) Can of Sweetened Condensed Milk.
- 1/2 Pint of Vanilla Ice Cream.
- 1/2 Cup of Key Lime Juice.
- 6 Egg Whites.
- 1 Tablespoon of Light Corn Syrup.
- 1 Cup of Granulated Sugar.
- Preheat your oven to 350 degrees F.
- In a food processor (or a plastic bag and you can crush with a rolling pin), place your graham crackers and Biscoff cookies and process until fine crumbs.
- Place your cracker/cookies into a small bowl with the melted butter and brown sugar, and mix until the texture of wet sand.
- Pour your cookie/butter/sugar mixture into your pie pan and with your hands press firmly into your pan until the bottom and sides are coated evenly.
- Place the pie pan into the freezer to firm up.
- Separate the 6 eggs, making sure to save the egg whites later for the meringue.
- Place the eggs yolks into your stand mixer with whisk attachment or bowl with hand mixer and zest your key limes into the egg yolk and mix together for about 2 minutes or until kind of frothy.
- Now add the sweetened condensed milk and continue to mix until smooth and is a pale yellow color.
- Now add the ice cream and key lime juice and continue to mix for a few more minutes or until smooth and a bit airy.
- Pour the mixture into your crust and bake for 18-20 minutes or until the edges of the crust begin to brown and the middle doesn't jiggle.
- Take out and make sure to let cool completely (I suggest placing in the fridge) before adding the meringue or it will melt.
- With a handheld mixer or stand mixer with whisk attachment, add your saved egg whites with the corn syrup and about 1/4 of the sugar and begin to whisk vigorously.
- Add the rest of the sugar in small increments until all is incorporated and continue to whisk until the mixture thickens, stiff peaks form, and your meringue has a glossy look to it.
- Top your cooled pie with the meringue and spread evenly all over the pie until completely covered.
- Place your pie back into the oven for about 8 more minutes (just watch carefully) to brown the top of the meringue.
- Allow to cool completely and enjoy!!!
- If you can't find key limes to zest you can substitute with 1 regular lime.