Key Lime Pie Recipe

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 lime juice (about 10-12 limes)
• 1 teaspoon finely grated lime zest

For the Meringue:

• 6 large egg whites
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar

Instructions:

Make the Crust:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
3. Press mixture into a 9-inch pie plate, ensuring even coverage.
4. Bake for 8-10 minutes, or until golden brown. Let cool completely.

Make the Filling:

1. In a large bowl, whisk together egg yolks, sweetened condensed milk, lime juice, and lime zest until well combined.
2. Pour the filling into the cooled crust.

Bake the Pie:

1. Place the pie on a baking sheet to catch any spills.
2. Bake for 15-20 minutes, or until the filling is set.
3. Remove from the oven and let cool completely.

Make the Meringue:

1. In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form.

Assemble the Pie:

1. Spread the meringue over the cooled pie, sealing the edges to the crust.
2. Use a spoon or piping bag to create swirls or peaks on top of the meringue.
3. Broil the pie for 2-3 minutes, or until the meringue is golden brown.
4. Let the pie cool completely before serving.

Tips:

• For a more intense lime flavor, use key limes instead of regular limes.
• To prevent the filling from curdling, make sure the bowl and beaters are clean and dry before whipping the egg yolks.
• For a smoother meringue, make sure the egg whites are at room temperature before whipping.
• Store leftover pie in the refrigerator.

Enjoy this classic, refreshing dessert!