Key Lime Pie with Meringue Topping

PLACE rack in the center of oven and preheat to 350° F.

FOR CRUST:
COMBINE graham cracker crumbs, 1 tablespoon sugar and butter in large bowl; stir well. Press evenly onto bottom and up side of 9-inch pie dish. Bake for 10 minutes or until fragrant. Cool on wire rack while making filling.

FOR FILLING:
BEAT egg yolks and sweetened condensed milk in large mixer bowl for several minutes or until almost doubled in volume. Beat in lime juice and lime peel (filling will thicken). Pour into crust.

BAKE for 15 minutes or until center is just set. Transfer pie to a wire rack and cool to room temperature (filling will set as it cools).

FOR TOPPING:
BEAT egg whites and cream of tartar in large mixer bowl until soft peaks form. Gradually beat in 6 tablespoons granulated sugar 1 tablespoon at a time until stiff, glossy peaks form. Spoon over pie, making sure it touches the crust. Swirl meringue with spoon to form peaks.

USE a kitchen torch to brown all over or place on a baking sheet and bake at 450° F for 3 to 5 minutes, rotating pan as needed, until lightly browned. Cool completely. Serve at room temperature or chilled. Garnish with lime slices.

Cook’s Tip: 1 ½ cups of sweetened whipped cream can be used in place of the meringue topping. 3 egg yolks and 3 egg whites can be used as well.