Really Good Key Lime Pie

americastestkitchen.com

Miggy

Crust

6 ounces (170 grams) graham crackers, broken into 1-inch pieces (about 11 crackers)

2 ounces (57 grams) mini pretzel twists (about 35 twists)

¼ cup packed (1¾ ounces/50 grams) light brown sugar

¼ teaspoon table salt

8 tablespoons unsalted butter, melted

Filling

1½ cups sweetened condensed milk

¾ cup lime juice (6 limes)

6 tablespoons heavy cream

4 large egg yolks

⅛ teaspoon table salt

Meringue

2 large egg whites

¼ teaspoon table salt

¼ teaspoon cream of tartar

½ cup (3½ ounces/99 grams) granulated sugar

¼ cup water

1 tablespoon vanilla extract

2 teaspoons grated lime zest

subheading: Before You Begin:

* Note that two of the egg whites from the filling are used to make the meringue topping—don't discard them when separating the eggs. Be sure to zest the limes to get the 2 teaspoons of zest needed for the garnish before juicing them. We do not recommend using a disposable aluminum pie plate here; those plates are shallow and the volume of the filling is too much for them. We like the meringue on this pie, but you can top it with our Failproof Whipped Cream instead, if preferred. You'll need to buy two 14-ounce cans of sweetened condensed milk to yield the 1½ cups for this recipe. We call for regular, fresh lime juice in this recipe, but if you'd prefer to use key lime juice you'll need to squeeze about 18 key limes to get ¾ cup of juice. note: Note that two of the egg whites from the filling are used to make the meringue topping-don't discard them when separating the eggs. Be sure to zest the limes to get the 2 teaspoons of zest needed for the garnish before juicing them. We do not recommend using a disposable aluminum pie plate here; those plates are shallow and the volume of the filling is too much for them. We like the meringue on this pie, but you can top it with our Failproof Whipped Cream instead, if preferred. You'll need to buy two 14-ounce cans of sweetened condensed milk to yield the 1½ cups for this recipe. We call for regular, fresh lime juice in this recipe, but if you'd prefer to use key lime juice you'll need to squeeze about 18 key limes to get ¾ cup of juice.

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