28ouncessweetened condensed milk2 - 14 ounce cans, full fat
2cupsgraham cracker crumbs about 18 full sheet graham crackers
2tablespoonssugar
1½teaspoonscinnamon
Key lime filling
4eggsseparated
1cupkey lime juicefresh squeezed, optional
6tablespoonsunsalted buttermelted
2tablespoonssugar
2tablespoonskey lime zest
Instructions
Making the Pie Crust
Preheat the oven to 350°F, 177°C, or gas mark 4.
In a large bowl mix the butter, cinnamon, 2 tablespoons of the sugar, and graham crackers. Pour into the pie pan spreading evenly on the bottom and sides. On the center rack bake the crust for 10 minutes.
Remove from the oven and let cool.
Making the Filling
In a large bowl mix the egg yolks, lime juice, lime zest, and condensed milk until smooth and creamy.
Pour key lime mixture into the prepared pie crust and bake for 15-20 minutes. To test the doneness of the pie tap the edge and the center should be barely wobbly.
Refrigerate for at least 2 hours before serving.
Meringue Topping (Optional)
In a stand mixer combine the egg whites and the rest of the sugar and whisk on high until it forms stiff peaks.
Add you favorite piping tip to your piping bag and fill the bag to decorate.