Description
Recipe from The Beekman 1802 Heirloom Dessert Cookbook
Ingredients
Scale
Crust
- 10 full graham cracker sheets
- 4 tablespoon butter (affiliate), melted
- 1/4 cup sugar
- 1 teaspoon grated lime zest
- 1/4 teaspoon salt
Filling
- 3 large egg yolks
- 14 oz sweetened condensed milk
- 2/3 cup fresh key lime juice (20–30 key limes)
Meringue
- 3 large egg whites
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 1/4 teaspoon vanilla (affiliate) extract
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, or in a big ziploc with a rolling pin, crush graham crackers until the texture of sand.
- Combine with butter, sugar, lime zest, and salt and stir.
- Firmly press mixture into the bottom and sides of a pie dish then bake for 10 minutes.
- While crust is baking, beat egg yolks with an electric mixer until frothy. Then, gradually add condensed milk and beat until thick. Finish by beating in the lime juice.
- Pour the filling mixture into prepared crust and bake for another 10 minutes. Remove from oven and let cool slightly.
- Increase oven temperature to 450 degrees and make meringue.
- With an electric mixer, beat egg whites and salt until foamy, then add cream of tartar and beat until soft peaks form.
- Add sugar in very slowly and continue to beat until stiff, shiny peaks form, adding in vanilla at the very end.
- Spread meringue over top of slightly cooled pie and use a spoon to create peaks.
- Bake for 3-5 minutes, or until peaks are golden brown.
- Let cool and serve or refrigerate.
- Prep Time: 15 mins
- Cook Time: 25 mins