Crust:
- 1 1/3 cup crushed graham crackers
- 8 tbsp butter
- ¼ cup brown sugar
Filling:
- ½ cup freshly-squeezed key lime juice
- 4 egg yolks
- 1 can sweetened condensed milk
Meringue: (optional)
- 10 egg whites
- ¼ cup powder sugar
- ½ tsp vanilla extract
Preheat over to 400°F. Combine the graham cracker crumbs, butter, and brown sugar in a mixing bowl. Press gently into 9 inch pie plate and bake for 10 minutes in the oven, or until lightly brown. Take the crust out to cool slightly.
Meanwhile, beat 4 egg yolks for 3 or 4 minutes until their color turns pale yellow. While beating, slowly drizzle in the sweetened condensed milk. Once incorporated, whisk in the lime juice and set aside.
For the Meringue: In another bowl whip egg whites to soft peaks, then begin slowly beating in powdered sugar and vanilla until the egg whites have formed stiff peaks. Fold one tablespoon of the beaten egg whites into the key lime custard mixture. This will lighten up the filling and help the custard set.
Pour the key lime mixture into the pie crust then gently mound the meringue on top of the custard filling. Bake in the same 400°F oven for about 10 minutes, or until the peaks of the meringue turn dark brown. Cool for one hour before chilling in the refrigerator for another hour before serving. Serve chilled with a curl of lime zest and a slice of lime on each plate.
