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1
Preheat the oven to 375 degrees F.
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2
In a mixing bowl combine the graham cracker crumbs, 1/4 cup sugar, and butter and mix until thoroughly combined.
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3
Using your hands, press the mixture firmly into a 9-inch pie pan, and bake until lightly browned, about 15 minutes.
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4
Remove from the oven and transfer to a wire rack to cool completely before filling.
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5
Reduce the oven temperature to 325 degrees F.
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6
In a non-reactive mixing bowl, combine the condensed milk, lime juice, and whole eggs.
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7
Whisk until smooth and thoroughly combined.
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8
Transfer the filling to the cooled pie shell.
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9
Bake for 15 minutes.
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10
Transfer to a wire rack to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
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11
Place the egg whites in a clean mixing bowl and beat on medium speed until the egg whites form soft peaks, about 2 to 3 minutes.
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12
Slowly add the remaining 1/4 cup sugar and beat until the whites form stiff, glossy peaks, another 1 to 2 minutes.
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13
Do not over mix or the whites will dry out.
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14
Place the meringue in a piping bag fitted with a star tip and pipe the meringue onto the chilled key lime pie in dollops that run in concentric circles, completely covering the top of the pie.
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15
Use a blowtorch to caramelize the meringue and serve garnished with the candied lime peel.
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16
Bring 4 cups sugar and the water to a boil in a 1-quart saucepan.
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17
Stir until the sugar dissolves and remove from the heat.
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18
Set aside.
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19
Place the lime zest in a separate saucepan and cover with cold water.
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20
Bring to a boil, drain the zest, and rinse under cold running water.
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21
Repeat this process 2 more times, using fresh water each time.
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22
Place the blanched zest in a saucepan and cover with enough of the sugar-water syrup to cover by 1-inch.
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23
Bring the syrup to a boil and reduce heat to a simmer.
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24
Cook the zest until it is tender and translucent in color, about 10 minutes.
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25
Remove from the heat, cool, and drain the zest.
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26
Lay strips of zest on a wire rack to cool, then toss in the sugar until well coated.
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27
Transfer to an airtight container and store at room temperature for up to 1 month.
