Tequila-Key Lime Meringue Pie

Ingredients

• 6 tablespoons butter melted
• 1.5 tablespoons cornstarch 
• 1.5 teaspoons cream of tartar 
• 4 large egg whites 
• 8 large egg yolks 
• 1.5 cups graham cracker crumbs 
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 0.8 cup key lime juice 
• 2 tablespoons lime zest 
• 0.3 cup sugar 
• 1 cup sugar 
• 28 oz condensed milk sweetened canned
• 1 tablespoon tequila 
• 1.5 teaspoons vanilla extract 
• 0.7 cup water boiling
• 3 tablespoons water cold

Equipment

• bowl
• sauce pan
• oven
• whisk
• wire rack
• stand mixer

Directions

1. Preheat oven to 35
2. Stir together first 5 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie plate.
3. Bake 15 minutes or until lightly browned.
4. Transfer to a wire rack, and cool completely (about 30 minutes).
5. Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust.
6. Bake at 350 for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
7. Preheat oven to 37
8. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms.
9. Remove from heat; cool completely (about 30 minutes).
10. Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes.
11. Spread meringue over cooled pie, and bake at 375 for 15 minutes or until meringue is golden brown.
12. Transfer to wire rack, and cool completely (about 45 minutes).
13. Serve at room temperature, or cover and chill 8 to 24 hours.