Key Lime Meringue Pie

Ingredients

• 9 5- by 2 1/2 -inch graham crackers (broken into small pieces)
• 1 cup sliced or slivered almonds
• 1/3 cup sugar
• 8 tablespoons unsalted butter (melted)
• 2 14- ounce cans sweetened condensed milk
• Grated zest of 2 key limes
• 1 cup fresh Key lime juice (from about 2 pounds fresh Key limes*)
• 4 large egg yolks (reserve the whites for meringue)
• 4 egg whites (room temperature)
• 1/2 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate.

2. 2

   Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)

3. 3

   Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes. Let cool.

4. 4

   In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar together. Add in the sugar 1 tablespoon at a time and whip until the meringue holds stiff peaks and looks glossy. Whip in the vanilla extract. Spread meringue on top of the pie and if desired, use a kitchen torch to brown the top of the meringue. Keep refrigerated.