Key Lime Pie

(without condensed milk)

This authentic key lime pie starts with a homemade graham cracker crust, then a creamy sweet and tart filling, and fluffy toasted meringue. This is a cool and refreshing dessert, and perfect for summer!

Combine graham cracker crumbs, brown sugar, and melted butter. Stir together ,then pour crust ingredients into pie dish, and push the crust into the bottom and up the sides of the dish. Bake for 10 minutes and let cool on a wire rack.

Combine sugar, cornstarch, and salt in a medium saucepan.

Stir to combine and then mix in heavy whipping cream, milk, egg yolks, and lime juice. Over medium heat, whisk to combine.

Bring the mixture to a boil, whisking constantly. Whisk for another couple of minutes until mixture thickens and coats the back of a spoon.  Remove from heat and immediately add cold butter, lime zest, and vanilla.

Allow filling to cool slightly at room temperature for about 15 minutes, and then pour it into the crust and smooth into an even layer.

Beat egg whites in a large bowl until frothy. Add cream of tartar and continue beating until stiff peaks form.  Add sugar in until meringue is stiff and glossy. 

Spoon the meringue over the filling and spread it out. Bake for 5-7 minutes at 425°F, or until meringue is golden brown. Or use a blow torch.

Store in the refrigerator for up to 4 days.