1-1/2cup(23g)graham cracker crumbs - about 20 squares
½cup(60g)powdered sugar
½cup(113 ½g)butter, melted
Filling:
4(200g)large eggs, separated
114 oz. can(397g)sweetened condensed milk
⅓cup(76g)fresh-squeezed key lime juice
9-inchgraham cracker pie crust - purchased or homemade
Topping:
1cup(238g)heavy cream
⅓cuppowdered sugar
1teaspoonvanilla extract
Instructions
Crust:
Crush 1-1/2 cup graham cracker crumbs using food processor or blender. Add 1/2 cup powdered sugar and 1/2 cup butter, melted. Pulse until mixed.
Press into 9-inch pie shell.
Bake at 300˚F for 8 minutes.
Filling:
Beat 3 egg whites in a small bowl until stiff. Set aside.
You can use the same beaters to beat 4 egg yolks and 1 egg white in a separate medium-sized bowl until thick and light-colored.
Add 1 14 oz. can sweetened condensed milk to egg yolks and mix well. Add juice and continue to beat until thick.
Add beaten egg whites to egg-yolk mixture and mix gently just until evenly distributed. Don't over mix. Stop when there are no more obvious lumps of egg whites. Carefully pour into baked pie shell.
Bake at 325˚ (165˚C) for 10-15 minutes.
When cooled, refrigerate for 2-3 hours.
Topping:
Whip 1 cup heavy cream until soft peaks form. Add ⅓ cup powdered sugar and 1 teaspoon vanilla extract. Continue beating until the cream holds a stiff peak. Spread over chilled pie.