Mexican Lime Meringue Pie

On Sunday, after church and a quick trip to Ikea, Mr. S and I stumbled into the most wonderful Latin American grocery store in the world. 

I was immediately drawn to the bags of "Mexican Limes." They were small, the size of key limes, but a deep green. Mr. S made a bee-line for the piquillo peppers (more on that later) and we both tossed a few other things into the basket.

As soon as we got home with our treasures, the gears began turning. While poor Mr. S was telecommuting to the office, I got to play in the kitchen. Pie time!


First, to tackle the limes. Zest of 8 and juice of 10. But oh so worth the inevitable carpal tunnel!

Now, everything in the bowl and a quick mix with my new best friend the hand mixer.

Looks pretty darn good, huh? You should see the limes...

It was a massacre! Much like the poor bananas from the Afternoon Muffins. Perhaps fruit should have a greater fear of me.

Next up, crust! Graham crackers (mine happen to be the low-fat variety. How is that even possible?), coconut, brown sugar and butter. 

Spin, spin, spin...

Into the pie plate and oven, to a light golden brown.

Add that filling!

While that's cooking, you might as well get started on the meringue.

Once it's done, the only difficulty is keeping Mr.S's fork out for the requisite cooling time!

Mexican Lime Meringue Pie

Adapted from Bobby Flay's Key Lime-Coconut Pie, and meringue from Allrecipes

For the Filling:

1 1/2 Tbsp Mexican lime zest

Just over 1/3 c. Mexican lime juice

4 egg yolks

1 can (14 oz) sweetened condensed milk

1 tsp vanilla

For the Crust:

8 1/2 whole graham crackers

1/4 c. sweetened flaked coconut

1 1/2 Tbsp brown sugar

6 Tbsp butter (cold and cubed)

For the Meringue:

4 egg whites

1/3 tsp cream of tartar

7 Tbsp sugar, separated

Coconut for dusting 

Preheat your oven to 325 degrees. Find your glass 9" pie plate.

Make the filling first - Beat zest, juice, yolks, sweetened condensed milk and vanilla together in a medium sized bowl until smooth - a minute or two. Cover and set aside for about 20 minutes (the time it takes you to make the crust and bake it off).

In a food processor, blend the graham crackers, coconut and sugar together until finely ground. Then add the butter and pulse until it just comes together. Pour into your glass pie plate and press into shape, coming all the way up the sides. Put in your 325 degree oven for 10 minutes. 

Once baked, take the crust and pour in the filling, which will have thickened up a bit. Put back in the oven for 10 minutes. 

Beat the egg whites and cream of tartar in a large bowl until soft peaks form. Add the tablespoons of sugar one at a time, beating after each addition, until you get firm, glossy peaks.

Once the filling and crust are out of the oven, bump the temperature up to 350. Top the pie with meringue (use the back of a spoon or your finger to make the peaks all over), sprinkle with coconut, and send it back in the oven for 10-13 minutes, or until the meringue browns to your liking.

Cool on a rack for an hour and then refrigerate for at least 3. If you can wait that long.