The following is a classic recipe for Key lime pie that has a graham cracker crust, a filling made with condensed milk and is topped with whipped cream.

In this variant, the pie is spread with a meringue topping, which can be toasted with a blowtorch or under a broiler, and its toasty sweetness contrasts the tartness of the filling. The recipe is an adaptation of a recipe by Nellie & Joe's, the producer of the Famous Key West Lime Juice. 

The following recipe gives instructions on preparing a lime pie with a whole wheat crust and a meringue topping. It is sweet, tart, and refreshing simultaneously due to the combination of zingy lime, dairy custard, and toasted meringue. The pie crust can be made a week in advance and should be kept at room temperature tightly wrapped in cling film until ready to use. The recipe is courtesy of Stella Parks, a pastry chef, food writer, award-winning cookbook author, and a Culinary Institute of America graduate. She specializes in American baking, and her cookbook BraveTart: Iconic American Desserts is a NYT Bestseller and a James Beard Award winner.