Key Lime pie with marshmallow meringue

Melissa Buchanan-Smith


The meringue steels the show! Fail proof. I'll be using this meringue on other dishes.

I recommend you take the few minutes to make the crust. It outshines the store bought and is very simple to make.

*recipe was printed from an online source. Not sure which one. Posting here so I do not lose it as it's a family favorite.


☆☆☆☆☆ 0 votes

30 Min
30 Min


  • 10
    graham crackers, crushed
  • 1/4 c
    brown sugar
  • 10 Tbsp
    butter, melted
  • 6 large
    eggs, separated
  • ·
    lime peel, grated
  • 1/4 c
    key lime juice
  • 14 oz
    condensed milk
  • 1 pt
    vanilla ice cream
  • 1 Tbsp
    light corn syrup
  • 1 c

How to Make Key Lime pie with marshmallow meringue


  1. First three ingredients; crushed crackers, butter & brown sugar. Mix well. Place in pie pan and pressing firmly, build the crust.

    Place in refrigerator.
  2. Separate eggs, reserving whites for later.

    Whip the yolks and the zest of one lime.
  3. Add in the condensed milk and continue to whip. Add the key lime or lime juice.

    Add in softened ice cream and stir till smooth.

    Pour into crust and bake at 350 for 20 minutes.
  4. While pie is baking; whip the eggs whites and corn syrup on medium to high. Gradually add in the sugar as you go.

    These will be very fluffy with a marshmallow texture.

    Add to the pie and bake for an additional 10 minutes.
  5. Refrigerate for a minimum of one hour. Best at 4 hours or more.

Printable Recipe Card

About Key Lime pie with marshmallow meringue

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #key-lime

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