FoodFoodFood - Keylime Pie

Ingredients

1 ½ cups graham cracker crumbs

4 tablespoons butter

¼ cup sugar

2 large eggs

2 large egg whites

1/2 cup Key lime juice 

1 teaspoon grated lime rind 

1 (14-ounce) can fat-free sweetened condensed milk

3 egg whites

¼ teaspoon cream of tartar

½ teaspoon vanilla extract

¼ cup sugar

Directions

Preheat oven to 325°.

Melt butter. Combine sugar with graham crackers in a food processor and pulse to start breaking them down. Slowly add butter until well blended.

Press crumbs into a 9 inch pie pan.

Bake the crust for 15 minutes, just until it begins to brown. 

While the crust is baking, beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended. Spoon mixture into crust, and bake at 350° for 15 minutes.

Beat the egg whites with cream of tartar, until foamy. Add vanilla. Add sugar a tablespoon at a time until the mixture is shiny and holds fairly stiff peaks. Be careful not to overbeat. 

Cover pie with meringue, making sure the meringue covers the entire filling and makes contact with the crust edges. To make lots of little peaks all over the pie, take a whisk and poke it lightly into the meringue and lift up. Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.