Torched Meringue Key Lime Pie

Torched Meringue Key Lime Pie

Recipe by Chef Matthew Migliore


  1. Whisk the sweetened condensed milk with the egg yolks until smooth and well blended.

    Key lime pie whisk condensed milk
  2. Stir in whipping cream and lime juice.

    Key lime pie whisk eggs and lime zest
  3. Stir in 1 to 1 1/2 teaspoons lime zest.
  4. Pour into a prepared graham cracker crust and let sit in fridge for 20 minutes.

    Key lime pie poured into graham cracker crust
  5. Plate individual slice and top with meringue.

    Key lime pie topped with meringue
  6. Lightly torch meringue with Bernzomatic TS8000 to desired taste.

    Lightly torched meringue key lime pie

Meringue Topping (Optional)

  1. In a glass or stainless-steel bowl, beat egg whites until soft peaks form.
  2. Combine sugar, cornstarch, and salt; gradually beat into the egg whites.
  3. Continue beating until egg whites no longer feel gritty (with sugar) when a little is smeared between two fingers.
  4. Spoon onto the pie, spreading to cover completely to the crust.
  5. Lightly torch meringue with Bernzomatic TS8000 to desired taste

What You'll Need


DuraCast™ 4000 Torch

Product Info


  • ½ Cup – Key lime juice (fresh if possible)
  • ½ Cup – Heavy whipping cream
  • 1 Can (14 ounces) sweetened condensed milk
  • 1-2 Tsp – Lime zest (divided)
  • 5 Egg yolks
  • 1 Graham cracker pie shell
  • Optional: Whipped cream or whipping cream


  • 4 Egg whites
  • 6 Tbsp. – Sugar
  • ½ Tsp. – Cornstarch
  • Dash of salt