Key Lime Pie

1. 1

   Heat oven to 375o. In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, butter, and salt. Press into buttered pie plate; bake until ightly browned, about 12 minutes. Cool completely on a wire rack. Reduce oven temperature to 325o.

2. 2

   In a bowl, combine condensed milk, yolks, and lime juice. Pour into crust.

3. 3

   Return pie to oven and bake until center is just set, 15 to 17 minutes. Cool completely on wire rack.

4. 4

   In the bowl of an electric mixer, whisk together remaining sugar and egg whites. Place bowl over a pot of simmering water, and stir until warm to the touch and sugar is dissolved. Place bowl on mixer fitted with whisk attachment, and mix on medium-high speed until stiff peaks form and meringue is glossy, about 5 minutes.

5. 5

   Place cream in a chilled bowl; whisk until soft peaks form, being careful not to overmix. Gently whisk a third of the cream into meringue. Using a rubber spatula, fold in remaining cream.

6. 6

   Top pie with meringue; freeze just until topping is firm enough to slice.

No additional tips available.