Lime Pie with Brown Sugar Meringue

Ingredients

Graham Cracker Crust

150 grams Graham Cracker Cumb

85 grams Melted Butter

28 grams Powdered Sugar

3 grams Salt

Lime Custard

3 each Egg Yolks

397 grams Sweet Condensed Milk

152 grams Key Lime Juice (or just lime juice if you cannot get key limes)

25 grams Greek Yogurt

3 grams Salt

Brown Sugar Meringue

200 grams Egg Whites (room temperature)

325 grams Brown Sugar

85 grams Water

Procedures

Graham Cracker Crust

1. Preheat your oven to 325F.

2. You can buy crushed graham crackers, if not just buy whole crackers and crush them in a bag with a rolling pin.

3. Add all ingredients to a mixing bowl and mix until all are very well combined.

4. Spray a pie tin with baking spray and begin to add the crust and shape it to the pan.

5. You want about ½ inch of crumb thick all around the tin and make sure to pack it tight.

6. Bake the crust for 15 minutes.

7. Once baked, remove and let cool.

Lime Custard

1. While the crust is baking, add all the custard ingredients to a mixing bowl and whisk until well combined.

2. Once the crust has cooled slightly after it is baked, add the custard to the crust and return to the oven.

3. Bake the pie for 15 minutes. You want the edges to be set but the middle to appear a little under.

4. Remove the pie from the oven and let cool at room temperature for about 30 minutes.

5. After 30 minutes place the pie in the fridge to fully set.

Brown Sugar Meringue

1. This is an Italian meringue, a touch difficult due to timing and being precise with each step.

2. Place the sugar and water in a pot and turn on medium/high heat. Let the sugar boil and make sure the pot is big enough so it does not boil over.

3. Place the room temperature egg whites in a stand mixer with a whisk attachment and start whisking at medium speed.

4. You want to time it so that the egg whites whip to stiff peaks right when the sugar reaches 240 degrees.

5. Turn the speed down on the stand mixer so that sugar does not splatter everywhere and pour the sugar right into the whipped egg whites.

6. Treat this just like making a mayonnaise and slowly emulsify the sugar with the egg whites.

7. Once all the sugar has been added, turn the mixer to high speed and whisk until the bowl becomes cool to the touch, about 3-5 minutes.

8. Immediately turn the mixer off and place the meringue in a piping bag

Finishing

1. Remove the pie from the fridge and pipe the meringue over top however you desire.

2. If you have a blow torch, toast the meringue. If you don't have a blow torch you can toast the meringue in your oven set to broil.

3. If using your oven DO NOT close the door and leave it. It will only take about 15 seconds under the broiler, so keep an eye on it.

4. Cut it up as desired and enjoy!