Key Lime Pie is a classically cool dessert. It is sweet and tart, and can be served year-round. Chef Eddy's Key Lime Pie starts with a graham cracker crust underneath a creamy, pucker-worthy lime filling. It is topped it off with a fluffy meringue, creating a perfect balance with the tangy creamy filling underneath.
Preheat oven to 350°F. Crush graham crackers in a food processor or place in a zip top plastic bag and crush with a rolling pin. Mix crumbs with melted butter and sugar. Press on bottom and sides of a 9.5-inch deep-dish pie pan.
Place in oven for 10 minutes. Remove and let cool while you make key lime filling.
In a bowl large enough to hold all ingredients, combine sweetened condensed milk, sour cream, egg yolks, egg, lime zest, and lime juice. Mix until blended.
Pour mixture on top graham cracker pie crust and place in oven for about 15-18 minutes. Time will vary based on pie pan material. Bake until center of filling no longer trembles. Remove from oven and cool in the refrigerator.
Just before serving, prepare meringue. Place egg whites and sugar in a heat-proof bowl and place on top of a saucepan with simmering water. Whisk over low simmering water until very warm or meringue reaches 145°F. Remove from heat and whip until stiff peaks form, about 5-8 minutes. Add salt and vanilla extract.
Using a large star tip pie meringue on pie or spread meringue with a spatula.
Place under a broiler for a few minutes or use a blow torch to brown the meringue.
