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KEY LIME PIE WITH MERINGUE TOPPING

  • PREP TIME: 20 minutes
  • COOK TIME: 35-40 minutes
  • YIELDS: 8 servings

Ingredients

Graham Cracker Crust
  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 egg white
Pie Filling
  • 1 – 12 ounce can sweetened condensed milk
  • ½ cup fresh key lime or lime juice
  • 1 teaspoon lime zest
  • 2 egg yolks
Meringue
  • 3 egg whites
  • 1/3 cup powdered sugar

I lightened this classic southern pie by reducing the amount of butter in the crust. You can easily substitute the crust with a store bought graham cracker crust if you are short on time.

Instructions

FIRST Preheat oven 350°F. Combine crust ingredients in a medium bowl. Spray regular 9 inch pie plate with cooking spray and press crust into pan. Bake for 10 minutes; set aside to cool.

NEXT Reduce oven to 325°F. Whisk filling ingredients together until smooth. Pour into cooled piecrust and bake for 15 minutes until filling is firm to touch.

LAST Using a hand mixer, beat egg whites and sugar together until stiff peaks form. Spread over pie and bake for about 12 minutes or until lightly browned. Set aside to cool and chill until ready to serve. Garnish plate with thinly sliced lime if desired.