The verdict: everyone enjoyed the pie, and some even went for seconds, which is always a good sign! Also, a pregnant woman was among the group and I made her a special individual pie topped with whipped cream instead of meringue, since I wasn’t sure if the egg whites in this type of meringue were considered cooked or raw… Apparently, it also ended up to be a great combination! Thanks Martha for another great dessert!
Graham Cracker Crust
1 ½ cup graham cracker crumbs
6 tablespoons butter, melted and cooled
3 tablespoons sugar
Pinch of salt
DirectionsPreheat oven to 375oF. Lightly butter a 9-inch pie plate. In a bowl, combine crumbs, butter, sugar and salt. Press mixture firmly and evenly into bottom and sides of pie plate. Bake until lightly browned, about 12 minutes. Let cool completely on a wire rack.
1 can sweetened condensed milk
4 large eggs, separated
¾ cup fresh key lime juice
½ cup plus 1 tablespoon sugar
Finely grated lime zest
Preheat oven to 325oF. In a bowl, whisk to combine condensed milk, yolks and lime juice. Pour mixture into baked and cooled crust. Bake pie until center is just set, about 15 to 17 minutes. Let cool completely on a wire rack.
Bear sugar and egg whites in the bowl of a standing electric mixer. Place bowl over a bain-marie, and stir until warm to touch and the sugar is dissolved. Attach bowl to mixer; beat on medium-high speed until stiff peaks form and meringue is glossy, about 5 minutes.
Top pie with meringue* and garnish with lime zest if desired. Serve immediately and enjoy!
* alternatively, the pie can be topped with whipped cream instead of meringue