4 large eggs (you'll be using 4 yolks and 2 whites)
1.5 cups graham cracker crumbs (use 12 graham rectangles)
0.3 cup granulated sugar
1 teaspoon ground cinnamon
0.5 cup bottled key lime juice fresh (Nellie & Jack's)
14 ounce condensed milk sweetened canned
6 tablespoons butter unsalted melted
Equipment
food processor
bowl
baking sheet
oven
whisk
mixing bowl
pie form
Directions
Preheat the oven to 350 degrees F and have ready a 9 inch pie dish.Process the graham crackers to make 1 ½ cup crumbs. In a food processor (or bowl) mix graham crackers, sugar, cinnamon and butter. Press mixture into and up the sides of the 9 inch pie dish.
Bake on center rack at 350 for 10 minutes.
Remove from oven and let cool for about 30 minutes.Make the filling. Separate the eggs so that you have 4 yolks and 4 whites , but put aside 2 of the whites because you’ll only be using 2.Beat the 2 whites until stiff peaks form.
Pour the condensed milk into a mixing bowl.
Whisk in the egg yolks, then gradually whisk in the Key lime juice. Fold in the 2 beaten egg whites. Empty the mixture into the graham cracker crust.Set pie on a baking sheet and bake on center rack for 20 minutes.
Let cool at room temperature for about an hour, then chill for 4 hours or until very cold.Before serving, cover with sweetened whipped cream or pipe it around the edges
