Why This Recipe Works

We set off to create a great key lime pie with a soft yet set filling that straddled the fine line between sweet and tart. We started with what many think of as the go-to recipe for key lime pie filling: the one on the back of the bottle of Nellie & Joe's Famous Key West Lime Juice. We increased the ingredient amounts and added heavy cream to make an impressively tall slice of pie that's extra-luscious. For some embellishment, we bolstered a sturdy graham cracker crust with pulverized pretzels. The pretzels added a buttery saltiness that balanced the sweet-tart filling. A pillowy meringue topping added a contrasting texture and a stunning look.

Before You Begin

Note that two of the egg whites from the filling are used to make the meringue topping—don't discard them when separating the eggs. Be sure to zest the limes to get the 2 teaspoons of zest needed for the garnish before juicing them. We do not recommend using a disposable aluminum pie plate here; those plates are shallow and the volume of the filling is too much for them. We like the meringue on this pie, but you can top it with our Failproof Whipped Cream instead, if preferred. You'll need to buy two 14-ounce cans of sweetened condensed milk to yield the 1½ cups for this recipe. We call for regular, fresh lime juice in this recipe, but if you'd prefer to use key lime juice you'll need to squeeze about 18 key limes to get ¾ cup of juice.

Instructions

for the crust

Adjust oven rack to middle position and heat oven to 350 degrees. Process 6 ounces graham crackers, broken into 1-inch pieces; 2 ounces mini pretzel twists; ¼ cup packed (1¾ ounces) light brown sugar; and ¼ teaspoon table salt in food processor until finely ground, about 30 seconds. Add 8 tablespoons melted unsalted butter and pulse until combined, about 8 pulses.

Transfer cracker mixture to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs firmly into bottom and up sides of plate. Place plate on baking sheet and bake until crust is fragrant and set, about 17 minutes. Transfer sheet to wire rack.

for the filling

Whisk 1½ cups sweetened condensed milk, ¾ cup lime juice, 6 tablespoons heavy cream, 4 large egg yolks, and ⅛ teaspoon table salt in bowl until fully combined. With pie plate still on sheet, carefully pour filling into crust (crust needn't be cool). Transfer sheet to oven and bake pie until edge of filling is set but center still jiggles slightly when shaken, about 30 minutes.

Place pie on wire rack and let cool completely, about 1 hour. Refrigerate until fully chilled, at least 4 hours, or cover with greased parchment and refrigerate for up to 24 hours.

for the meringue

Combine 2 large egg whites, ¼ teaspoon table salt, and ¼ teaspoon cream of tartar in bowl of stand mixer fitted with whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 4 minutes.

Combine ½ cup (3½ ounces) granulated sugar and ¼ cup water in small saucepan. Bring to rolling boil over medium-high heat and cook until syrup registers 240 degrees, 1 to 3 minutes.

Working quickly, turn mixer to medium speed. With mixer running, slowly and carefully pour hot syrup into egg white mixture (avoid pouring syrup onto whisk, if possible). Add 1 tablespoon vanilla extract. Increase speed to medium-high and whip until shiny, stiff peaks form, about 2 minutes.

Spread meringue over pie filling, leaving 1-inch border around pie. Working gently, use spatula or spoon to create swirls and cowlicks over surface of meringue. Sprinkle meringue with 2 teaspoons grated lime zest. Slice pie into wedges with wet knife, wiping knife clean between slices. Serve.