My Key Lime PieI lived in Florida for three years and in some circles a merengue topping is the "way" you make a Key Lime Pie . Over time I adapted two separate recipes into this one and this is the pie I have made ever since.For the crust
For crust1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers, I use cinnamon graham crackers2 tablespoons sugar6 tablespoons butter,melted
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.For filling1 (14-ounce) can fat free sweetened condensed milk5 egg yolks (save the whites for the merengue topping1/2 cup plus 2 tablespoons fresh or bottled Key lime juice I use regular lime juice ad add two tbl lime zestFor the topping5 egg whites5 tbl sugar2 tbl cornstarchpinch of saltpinch of cream of tartar
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes.
Meanwhile in a large bowl beat egg whites until soft peaks form. I a second bowl combine sugar, cream of tartar, salt, and cornstarch. Add the sugar mixture a little at a time beating between additions. Continue to beat until stiff peaks form. Spread over top of pie and bake an additional 15 minutes until toasty colored.
You can serve your pie warm or let it chill out in the fridge.