Pier House Key Lime Pie

Yield: Makes one 9-inch pie

Ingredients

1 packet (5 1/2 oz.) graham crackers, crushed (about 1 2/3 cups)

1/4 cup granulated sugar

1/4 cup plus 2 tablespoons butter, melted

Filling:

4 egg yolks

1 can (14 oz.) sweetened condensed milk

1/2 cup key lime juice

1/2 teaspoon cream of tartar

Meringue:

4 egg whites

4 tablespoons superfine sugar

Add To

Directions:

Preheat oven to 325 degrees.

Separate eggs. Allow at least three hours to prepare ahead.

Prepare the crust ahead by combining all crust ingredients, blending well. Firmly press the cracker mixture evenly over the bottom and sides of a 9-inch pie plate. To make it smooth and even, place a smaller pie plate on top of the crumb-filled pie plate. Now, press the smaller pie plate firmly all around the sides and bottom. Bake at 325 degrees for 6 to 9 minutes. Cool.

To prepare filling, using an electric mixer, beat egg yolks on high speed until thick and light in color. Turn off mixer and add half the key lime juice and the cream of tartar, then the remaining lime juice and sweetened condensed milk. Mix until blended.

Pour into a prepared crust and bake until set, about 10-15 minutes, or until center is firm and fry to touch. Freeze for at least 3 hours before topping with meringue.

To prepare the meringue, heat egg whites in a double boiler with the sugar, stirring frequently to 110 degrees. Beat on high speed until peaks are formed. Top the frozen pie and return to freezer until serving time. Pie will keep for several days.

Please note that some ingredients and brands may not be available in every store.

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