Ingredients:
- 1 ½ cups Graham Cracker Crumbs (fine)
- 2 Tbsp Granulated Sugar (for crust)
- 6 Tbsp Unsalted Butter (melted)
- 4 Large Egg Yolks
- 1 Tbsp Key Lime Zest (finely grated)
- 1 can (14 oz) Sweetened Condensed Milk
- ½ cup Fresh Key Lime Juice
- 4 Large Egg Whites (room temperature, reserved from filling)
- ¼ tsp Cream of Tartar
- ½ cup Granulated Sugar (for meringue)
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease the 9-inch pie dish.
- Combine graham cracker crumbs, 2 Tbsp sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly and evenly into the bottom and up the sides of the pie dish. Par-Bake for 8–10 minutes until lightly golden. Remove from oven and allow to cool slightly.
- In a large bowl, whisk the 4 egg yolks until pale yellow. Whisk in the Key lime zest.
- Pour in the can of sweetened condensed milk and whisk until fully combined and smooth.
- Slowly whisk in the fresh Key lime juice. The mixture will immediately thicken slightly.
- Pour the filling into the cooled crust. Reduce the oven temperature to 325°F (160°C). Bake for 12–15 minutes until the edges are set and the centre still has a slight wobble.
- Remove the pie and let it cool completely on a wire rack (about 1 hour). Transfer the pie to the refrigerator and chill for a minimum of 3 hours, or preferably overnight, until fully set.
- Prepare the meringue: In the bowl of a stand mixer, beat the 4 room-temperature egg whites with the cream of tartar on medium speed until soft peaks form.
- Gradually stream in the ½ cup of sugar, increasing the speed to high. Beat until stiff, glossy peaks form.
- Spoon or pipe the meringue onto the chilled pie, ensuring the meringue touches the crust all around the edges.
- Using a kitchen torch, toast the meringue until golden brown in spots. Alternatively, place the pie under a hot broiler for 30–60 seconds, watching closely. Slice and serve immediately.