Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 6 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 cup fresh key lime juice (about 10-12 limes)
- 1 teaspoon grated lime zest
For the Meringue:
- 6 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions:
Make the Crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press mixture into a 9-inch pie plate, ensuring even coverage.
- Bake for 8-10 minutes, or until golden brown. Let cool completely.
Make the Filling:
- In a large bowl, whisk together egg yolks, sweetened condensed milk, lime juice, and lime zest until well combined.
- Pour the filling into the cooled crust.
Bake the Pie:
- Place the pie on a baking sheet to catch any spills.
- Bake for 12-15 minutes, or until the filling is set.
- Remove from the oven and let cool completely.
Make the Meringue:
- In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff peaks form.
- Spread the meringue over the cooled pie, sealing the edges to the crust.
Torch the Meringue:
- Use a kitchen torch to brown the meringue lightly. Alternatively, you can broil the pie for a few minutes, watching closely to avoid over-browning.
- Refrigerate the pie for at least 2 hours before serving.
Tips:
- For a more intense lime flavor, use freshly squeezed key lime juice.
- If key limes are unavailable, you can substitute with regular limes.
- For a smoother filling, strain the lime juice to remove any seeds.
- To prevent the crust from becoming soggy, ensure the filling is completely cooled before adding the meringue.
- For a more decadent dessert, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy this classic Key Lime Pie, a perfect balance of tart and sweet!