Key Lime Pie

Ingredients:

Crust:

• 14 graham crackers

• 1/2 cup melted butter

• 3 Tbsps sugar

Key Lime Filling:

• 4 Egg Yolks save the egg whites for the meringue

• 14 oz. Sweetened Condensed Milk

• 2 Tbsps Key Lime Zest - green part only

• 1/2 cup Fresh Key Lime Juice

Meringue Topping:

• 4 large Egg Whites

• 1 cup Granulated Cane Sugar

• 2 tsps Vanilla Extract

Instructions:

Crust:

1. Preheat oven to 350F.

2. Grease a 9″ pie plate with butter.

3. Using a food processor, crush the graham crackers and mix in the melted butter, sugar, and salt. (If the texture doesn't stick together when you press it, add more melted butter (1 tbsp at a time)).

4. Press along the bottom and sides of the prepared pie plate.

5. Bake for 10 minutes. Let cool before adding key lime filling.

Filling:

1. In a large bowl, combine the egg yolks and key lime zest. Beat with a whisk for 2 minutes.

2. Add the sweetened condensed milk and juice to whisk for 1-2 minutes.

3. Pour and spread the filling evenly into the cooled graham cracker crust.

4. Bake for 15-18 minutes, until center is set (still will be jiggly).

5. Let cool at room temperature for 20-30 minutes and then chill in the fridge 3 hours to set (overnight is ideal).

Meringue Topping (Make the day you serve the pie):

1. With the whisk attachment, combine the sugar and egg whites in a stand mixer bowl.

2. Bring 3″ of water in a small saucepan to a boil over medium heat.

3. Add the stand mixer bowl on top and whisk until the sugar has dissolved. To test, rub a bit between two fingers to make sure it’s smooth and not grainy. If it is still grainy, continue to whisk until the sugar is melted.

4. Transfer to the stand mixer fitted with the whisk attachment to beat on high for 5 minutes, until stiff peaks form. Beat in the vanilla extract for 30 seconds.

5. Put the meringue on top of the pie. Add extra key lime zest. Serve and enjoy!