Key Lime Pie with Meringue Topping

Ingredients:

Graham Cracker Crust:
200g graham cracker crumbs
100g unsalted butter

Flour Dought:
250g all-purpose flour (2 cups)
175g unsalted butter, room temperature
2 tbsp sugar
1 pinch of salt
2 tbsp water
1 tbsp lemon juice

Filling:
1 can sweetened condensed milk
1 can (14-ounce) heavy cream
1/2 cup lemon juice

Merengue:
3 egg white
6 tbsp sugar
1 lemon zest

Directions:

Preheat the oven to 350 degrees F.

Graham Cracker Crust:
In a bowl combine graham cracker crumbs with butter and 1 tablespoon heavy cream. Mix until graham cracker crumbs are moist. Press mixture into a 9 inch pie dish with removable bottom. Bake for about 20 minutes, or until lightly browned.

Flour Dough:
Mix all ingredients and refrigerate for 30 minutes. Roll out the dough onto a surface dusted with flour. Line the bottom and sides of 9 inch pie dish with removable bottom. Bake for about 20 minutes, or until lightly browned.

Filling:
Just mix in a bowl the lemon juice with condensed milk. After mixing for five minutes, add the cream, mix and it is ready. Cover the base with this cream and meringue.

Meringue:
In a mixer, beat the egg whites with a pinch of salt or cream of tartar, add sugar gradually and continue beating until meringue is firm. Cover pie with meringue and return pie to the preheated oven for about 10 minutes to brown the meringue. Let cool in refrigerator before serving.
erature, pour the lime filling over the pie crust. Bake for 15-17 minutes. Remove from oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill for at least one hour before serving.