A crumbly graham cracker crust, a light and fluffy filling with a kiss of key lime makes this the best Key Lime Pie!
Pre-heat oven to 325 degrees
Grind up the graham crackers. (I used a food processor)
Mix crumbs and melted butter with fork
Firmly press into the bottom of the pie plate
Bake for 10 minutes
Allow crust to cool completely before filling
Preheat oven to 350 degrees
Start with making a meringue base. Place egg whites in mixer bowl. Add 1 tsp apple cider vinegar (cream of tartar or even white vinegar is also acceptable). Add 2 tbsp powdered sugar. Beat the mixture until stiff.
Add the 2 cans of sweetened condensed milk and 1 cup of key lime juice.
Mix thoroughly. You will lose some of the air and structure of the meringue base,m but enough remains to create a light and fluffy pie.
Pour filling mixture into the pie place on top of the graham cracker crust.
Bake for 10 minutes. (If the top starts to brown, you have cooked too long)
Allow to cool for 3 hours and then refrigerate.
Serve cold with a heap of whipped cream on top.