Key Lime Meringue Pie (CS)

By hmp13

Ingredients

• Graham Cracker Crust:
• 3/4 cup graham cracker crumbs
• 1/2 stick butter, melted
• 2 tablespoons sugar
• 1/4 teaspoon vanilla
• Filling:
• 3/4 cup key lime juice
• One 14 ounce can sweetened condensed milk
• 4 large egg yolks
• Zest of 1 green lime
• Meringue:
• 2 large egg whites
• 1 cup sugar

Preparation

Step 1

Preheat the oven to 350.

Make the crust: Mix the graham cracker crumbs and melted butter in a small bowl. Add the sugar and vanilla. Press the mixture evenly onto the bottom and sides of a pie pan. Bake for 10 minutes. Then turn down the oven temperature to 325. Remove the crust from the oven and let cool.

Make the filling: While the crust is baking, whisk together the filling ingredients. Fill the prebaked crust with the filling and bake at 325 for 8 to 10 minutes, until the filling is set. The filling may still jiggle in the center but should have the texture of a firm pudding or custard. Remove the pie from the oven and return the oven temperature to 350.

Make the meringue: Warm the egg whites in the microwave for 10 to 15 seconds on high (in a microwave safe bowl or container) until they are warm to the touch. Place the whites in a clean bowl and use a standing mixer or a handheld mixer on medium speed to whisk together the warmed egg whites. Gradually add the sugar and turn up the speed to high. The goal is to get the meringue to soft peaks with a marshmallowy consistency. You will have to mix for 3 to 4 minutes to get the meringue to this stage.

Use a spatula to gently swirl the meringue on top of the pie without pressing down too hard. Use the spatula to make peaks and craters so that the meringue topping looks rustic and natural. Bake at 350 for 10 to 12 minutes, until the meringue is golden and crusty.

Chill the pie overnight in the refrigerator.