Key Lime Pie

By á-2240

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 cookie sheets)
• 2 tbsp butter, melted
• 4 large egg whites, divided
• 1 tbsp water
• Cooking spray
• 2 large eggs
• 2 large egg yolks
• 1/2 cup fresh key lime juice or fresh lime juice (about 6 key limes)
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1 tsp grated key lime or lime rind
• 1/2 cup sugar
• 2 1/2 tbsp water

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350
2. Combine crumbs and melted butter in a bowl. Place 1 egg white in a small bowl; stir well with a whisk until foamy. Add 2 tbsp egg white to graham cracker mixture, tossing well with fork to combine. Discard remaining beaten egg white. Add 1 tbsp water to graham cracker mixture; toss gently to coat. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. (Moisten fingers, if needed to bring mixture together). Bake at 350 for 8 minutes. Cool completely on a wire rack.
3. Place 2 eggs and 2 egg yolks in a bowl; beat with a mixer at medium speed until well blended. Add juice and condensed milk, beat until thick; stir in rind. Spoon mixture into prepared crust. Bake at 350 for 20 minutes or until edges are set (center will not be firm but will set as it chills). Cool completely on a wire rack. Cover loosely, and chill at least 2 hours.
4. Place remaining 3 egg whites in a bowl; beat with a mixer at medium speed until foamy using clean beaters.
5. Combine sugar and 2 1/2 tbsp water in a small saucepan; bring to a boil. cook, without stirring, until a candy thermometer registers 250. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed 2 minutes or until stiff peaks form. Spread meringue over chilled pie (Completely cover pie with meringue).
6. Preheat broiler.
7. Broil pie 1 minute or until meringue is lightly browned.