Description
The tartness of the key limes pairs perfectly with the buttery graham cracker crust, making this the perfect summer treat.
Ingredients
Scale
For the Crust
- 2 1/2 cups graham cracker crumbs
- 3 TBSP unsalted butter, melted
- 2 tsp ground cinnamon
- 1 tsp powdered sugar
- 1/2 tsp nutmeg
For the Filling
- 15 oz. sweetened condensed milk
- 1/2 cup key lime juice
- 2 eggs, separated
- 1 tsp grated key lime rind
- 4 TBSP granulated sugar
Instructions
For the Crust
- For your graham cracker pie shell, combine all crust ingredients in a medium-sized mixing bowl until well mixed. Spoon and press into the bottom + sides of pie plate and set aside. Reserve approximately 1/4 cup of crumb mixture for garnish.
For the Filling
- For pie filling, stir together sweetened condensed milk, key lime juice, key lime rind, and egg yolks until well blended.
- In a separate large bowl, beat egg whites until almost stiff enought to hold a peak, adding sugar gradually until stiff and glossy. Fold the meringue into lime mixture.
- Spoon mixture into your pie plate on top of graham cracker crust, spreading evenly to fill pie plate. Garnish with graham cracker crumb mixture and sliced key lime.
- Freeze for at least 1-hour before serving. Enjoy!