Key Lime Pie

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 11 graham crackers (1 package of double crackers 4 7/8 inch x 2 3/8 inch)
• 2 tablespoons sugar
• 5 tablespoons butter, melted
• 4 eggs, at room temperature separated and divided
• 1 1/4 cups sweetened condensed milk (1 14 oz can)
• 1 1/2 teaspoons key lime zest, finely grated
• 3/4 cup fresh key lime juice
• 1/2 cup sugar (preferably superfine)
• 2 tablespoons water
• 1/2 teaspoon cream of tartar
• 1 tablespoon powdered sugar (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 to make the crust by hand: place in a plastic bag and use a rolling pin to crush.
• 3 in a medium bowl, combine crumbs and sugar; stir in melted butter.
• 4 to make the crust in a food processor: process crackers and sugar until crackers are finely crushed, about 20 seconds; add melted butter and pulse until incorporated, about 10 pulses.
• 5 press mixture into a 9 inch pie pan using the back of a spoon.or your fingers.
• 6 bake crust until just set, about 6 minutes (crust will only color slightly).
• 7 meanwhile, in a medium bowl, lightly whisk together egg yolks with the sweetened condensed milk; gradually beat in the lime juice (mixture will thicken) and the zest; set aside.
• 8 in the bowl of a stand mixer (or a large bowl and an electric mixer) beat egg whites until foamy; add the cream of tartar and beat until stiff peaks form; set aside.
• 9 in a saucepan, stir together sugar and water, then heat over medium heat until the sugar dissolves; reduce heat to a simmer and cook, stirring occasionally, until the soft ball stage (236 degrees f); remove from heat.
• 10 with the mixer on low speed, gently pour syrup over the egg whites until incorporated; increase heat to high and beat 2 minutes.
• 11 remove 2 cups of the meringue, then cover the remainder with plastic wrap and set aside.
• 12 fold the 2 cups of meringue into the lime mixture; pour int crust.
• 13 bake (at 350 degrees f) until set, 15 minutes.
• 14 spread remaining meringue over entire surface of pie and sprinkle with powdered sugar (to create extra crunch), if desired.
• 15 return pie to oven for 5 minutes, then turn on broiler and cook 20 seconds to 1 minute until meringue is golden.
• 16 cool pie at least 4 hours before serving; use a wet, thin knife to cut.
• 17 store, uncovered, in the refrigerator, up to 3 days.