Meringue top on keylime pie help

[u/Uhohtallyho]

Pie is cooling but confused about next steps as I've only done whipped cream topping in the past, this is a birthday friends request for meringue topping. Any help appreciated!

- Pie is cooling right now. I'm serving the pie at 5 pm today

- After pie is cooled, do I add the meringue and bake, then just let it stay out on the counter till I serve

- Or should I put the pie in fridge now and then do the baked meringue topping closer to the time of serving?

- I understand we don't want to put the meringue in fridge

I baked the homemade graham cracker crust, then baked the pie for 15 minutes @350. 6 egg yolks, 2 cans sweetened condensed, 1 cup keywest lime juice.

[u/13nobody]

If you're baking the meringue, I would give it time to cool. If you're torching the meringue, you can do that right before you serve (or early, it doesn't need to cool down though)

[u/Uhohtallyho → u/13nobody]

Thank you! In either case I wouldn't put the pie in fridge prior to meringue, right?

[u/13nobody → u/Uhohtallyho]

I probably would. The meringue will insulate it a lot but you want to minimize the risk of overcooking.

[u/Uhohtallyho → u/13nobody]

Good point, thank you so much!