Key Lime Pie

Crust:

1 ¼ cups graham cracker crumbs

¼ cup firmly packed light brown sugar

1/3 cup unsalted butter, melted

Filling:

1 -14oz can sweetened condensed milk

½ cup Nellie and Joe’s Key Lime Juice**

3 egg yolks

zest of one lime

Meringue:

3 egg whites

3/8 teaspoon cream of tartar

3 tablespoons granulated sugar

Preheat oven to 350° F.

Combine graham cracker crumbs, brown sugar and melted butter in a medium bowl and mix thoroughly. Press into a 9-inch pie plate. Bake in a 350° F oven for 8-10 minutes or until lightly browned; cool. Reduce heat to 325° F.

In a medium bowl, whisk together the sweetened condensed milk, Key lime juice, egg yolks and lime zest until blended. Pour into the prepared crust. Set aside.

In a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar until soft peaks start to form. Slowly add the sugar while beating and continue to beat until glossy and stiff peaks form. Spread the meringue over the Key lime filling, smoothing out to the edges (so the meringue won't draw up during baking).

Bake in a 325° F oven for 25-28 minutes. Meringue will be golden. Chill at least 8 hours or overnight.

Serves 8

** When in season, fresh Key lime juice may be substituted.