Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

1/2 cup fresh key lime juice (about 20-25 key limes)

2 teaspoons key lime zest

For the Meringue:

4 large egg whites

1 cup granulated sugar

1/2 teaspoon cream of tartar

Instructions:

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.

2. Make the Crust:

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 8-10 minutes until lightly golden. Allow it to cool while preparing the filling.

3. Prepare the Filling:

In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and key lime zest until well combined.

4. Bake the Pie:

Pour the key lime filling into the baked crust. Bake for 12-15 minutes until the filling is set but still slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.

5. Make the Meringue:

In a clean, dry bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add sugar while continuing to whip until glossy, stiff peaks form.

6. Toast the Meringue:

Preheat your oven broiler. Spread the meringue over the chilled pie, making decorative peaks. Place the pie under the broiler for a very brief moment (15-30 seconds) until the meringue is lightly toasted. Alternatively, you can use a kitchen torch to toast the meringue.

7. Serve:

Refrigerate the pie for an additional 30 minutes to set the meringue. Slice and serve chilled.

Optional Tips:

Garnish the pie with thin slices of key lime or a sprinkle of additional zest for a visually appealing touch.

Consider serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream- MUST!