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Ingredients
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Crust
Filling
Meringue
Raspberry Sauce
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.
Filling
- 2
Make the Filling
In another bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth. Pour the filling into the cooled crust and spread it evenly. Bake in the oven for 15 minutes. Remove from oven and let it cool to room temperature, then refrigerate for at least 2 hours.
Meringue
- 3
Prepare the Meringue
In a clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Add the vanilla extract and mix until combined.
- 4
Top the Pie with Meringue
Spread the meringue over the chilled pie, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks on the surface of the meringue.
- 5
Bake the Meringue
Bake the pie in the preheated oven at 350°F (175°C) for about 10-12 minutes or until the meringue is lightly browned. Remove from the oven and let it cool slightly.
Raspberry Sauce
- 6
Make the Raspberry Sauce
In a saucepan over medium heat, combine the fresh raspberries, granulated sugar, and water. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Allow the sauce to cool.