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Pie Crust:.
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Preheat heat oven to 350AF.
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Gently melt the butter.
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Combine sugar with graham crackers in a food processor and pulse until fine crumbs.
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Slowly add butter until well blended.
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Press crumbs into a 9 inch pie pan.
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Bake the crust for 8 - 10 minutes, just until it begins to brown.
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Cool on a rack before filling.
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The crust will harden as it cools.
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When the crust is done, leave the oven at 350 F and cool the crust slightly on a rack.
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Filling:.
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Beat the egg yolks just until combined.
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Beat in the condensed milk, then the lime juice a little at a time.
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The mixture will thicken.
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Place the filling into the warm crust and bake until the filling is just firm.
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10 - 15 minutes.
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Remove and cool on a rack for about 10 minutes.
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Leave oven on.
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Nows time to decide on the topping:.
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For Meringue Topping:.
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Beat the egg whites with salt and cream of tartar, until foamy.
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Add confectioners sugar a little bit at a time until the mixture is shiny and holds fairly stiff peaks.
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Be careful not to overbeat.
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Cover pie with meringue, making sure the meringue covers the entire filling and makes contact with the crust edges.
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The stiff meringue will hold its shape, so you can decorate it how you like.
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To make lots of little peaks all over the pie, take a whisk and poke it lightly into the meringue and lift up.
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Bake until the meringue is lightly browned; 10 - 15 minutes.
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Cool on a rack and then refrigerate.
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Serve cool.
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Note: This pie is best eaten the same day.
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If it sits too long, the sugar will start sweating out of the meringue and form beads on the top.
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OR.
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Whipped Topping:.
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Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.
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Return pie to wire rack; cool to room temperature.
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Refrigerate until well chilled, at least 3 hours.
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(Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.
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).
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For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks.
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Adding confectionersi 1/2 sugar 1 tablespoon at a time, continue whipping to just-stiff peaks.
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Decoratively pipe whipped cream over filling or spread evenly with rubber spatula.
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Garnish with optional sugared lime slices and serve.
