This dessert is best enjoyed the day it's made. The sky-high meringue is a sight to behold, and the rich Key lime flavor is refreshing.
1 1/2 cups graham cracker crumbs (about 10 cookie sheets)
2 tablespoons butter, melted
4 large egg whites, divided
1 tablespoon water
2 large eggs
2 large egg yolks
1/2 cup fresh Key lime juice or fresh lime juice (about 6 Key limes)
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon grated Key lime or lime rind
1/2 cup sugar
2 1/2 tablespoons water
How to Make It
Preheat oven to 350°.
Combine crumbs and melted butter in a bowl. Place 1 egg white in a small bowl; stir well with a whisk until foamy. Add 2 tablespoons egg white to graham cracker mixture, tossing well with a fork to combine. Discard remaining beaten egg white. Add 1 tablespoon water to graham cracker mixture; toss gently to coat. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. (Moisten fingers, if needed, to bring mixture together.) Bake at 350° for 8 minutes. Cool completely on a wire rack.
Place 2 eggs and 2 egg yolks in a bowl; beat with a mixer at medium speed until well blended. Add juice and condensed milk, beating until thick; stir in rind. Spoon mixture into prepared crust. Bake at 350° for 20 minutes or until edges are set (center will not be firm but will set as it chills). Cool completely on a wire rack. Cover loosely, and chill at least 2 hours.
Place remaining 3 egg whites in a bowl; beat with a mixer at medium speed until foamy using clean beaters.
Combine sugar and 2 1/2 tablespoons water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed 2 minutes or until stiff peaks form. Spread meringue over chilled pie (completely cover pie with meringue).
Broil pie 1 minute or until meringue is lightly browned.