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Skillet Key Lime Pie

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The official state pie of Florida, Key lime pie is made with the juice of Key limes, which are smaller in size than the standard Persian variety and boast an exceptionally tart flavor. The filling is typically baked in a graham cracker crust that’s quick to prepare and contrasts nicely with the rich, creamy filling. Here we use a cast-iron skillet—it ensures the pie bakes evenly and produces a deliciously crispy crust. Zesty and refreshing, this dessert will be a hit at summer picnics and backyard barbecues.

Prep Time 30 minutes
Cook Time 40 minutes
Servings 8

Ingredients

For the graham cracker crust:

  • 18 graham crackers, processed until smooth
  • 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted and cooled
  • 1/2 tsp. kosher salt

For the Key lime filling:

  • Zest of 12 Key limes
  • 1 cup (8 fl. oz./250 ml) Key lime juice (from about 20 limes)
  • 2 egg yolks
  • 2 cans (each 14 oz./397 g) sweetened condensed milk
  • 1/2 cup (4 oz./125 g) sour cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. kosher salt

For the meringue:

  • 3 egg whites, at room temperature
  • Pinch of kosher salt
  • 1/4 tsp. cream of tartar
  • 6 Tbs. (3 oz./90 g) sugar
  • 1/2 tsp. vanilla extract

Directions

To prepare the crust, preheat an oven to 375°F (190°C).

In a bowl, stir together the graham cracker crumbs, butter and salt until cohesive. Pour into an 8-inch (20-cm) cast-iron skillet, then pack the mixture into the bottom and up the sides. Bake until the crust is golden brown, about 10 minutes. Transfer the skillet to a wire rack and let the crust cool completely.

Meanwhile, reduce the oven temperature to 350°F (180°C).

To prepare the filling, in a bowl, whisk together the lime zest and juice, egg yolks, sweetened condensed milk, sour cream, vanilla and salt until smooth. Pour the filling into the cooled piecrust and spread evenly.

Bake until the edges of the filling are set but the center still jiggles, 25 to 30 minutes.

Transfer the pie to a wire rack and let cool to room temperature. Cover and refrigerate for at least 4 hours (preferably overnight).

To make the meringue, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until frothy, about 1 minute. With the mixer running on medium speed to prevent clumping, add the cream of tartar, then continue beating until the whites are fluffy and large bubbles form around the edges, about 1 minute. With the mixer running on medium-high speed, add the sugar a few teaspoons at a time, beating it in completely before adding more. Continue until all of the sugar is incorporated, then beat until the peaks are firm but still glossy, about 2 minutes. Beat in the vanilla.

Transfer the meringue to a large pastry bag fitted with the desired tip and pipe the meringue on top of the pie. Using a kitchen torch according to the manufacturer’s instructions, lightly brown the meringue. Cut the pie into slices and serve. Serves 8.

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