Key Lime Pie Recipe

Make the Crust

Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for about 8-10 minutes until set and lightly golden. Remove from oven and let cool.

Prepare the Filling

In a large bowl, whisk together egg yolks and sweetened condensed milk until well combined. Add key lime juice and lime zest, mixing until smooth. Pour the filling into the cooled graham cracker crust.

Make the Meringue

In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form. Spread the meringue over the key lime filling, sealing it to the edges.

Bake the Pie

Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is golden brown. Remove from the oven and let it cool at room temperature.

Prepare the Raspberry Coulis

In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Strain through a fine sieve to remove seeds and cool.

Serve the Pie

Slice the key lime pie and serve with raspberry coulis drizzled on top. Garnish with fresh berries and mint leaves.