• Preheat oven to 350 °F, and center oven rack.

Make the Graham Cracker Crust:

• Combine the graham cracker crumbs, granulated sugar, and melted butter until everything is wet and covered in butter. Pour into an ungreased, glass 9 inch pie plate. Pat down the crumbs using your hand or the back of a metal measuring cup until it is distributed and firmly against the sides and bottom of the pie plate.
• Pre-bake the crust for 10 minutes before removing from the oven. Reduce heat to 250 °F.

Make the Key Lime Filling:

• In a bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Slowly add the key lime juice and continue whisking until well-combined. Pour key lime filling into the baked graham cracker crust.
• Bake for 18 to 20 minutes or until there is a slight jiggle in the center of the pie. Allow it to set and cool to room temperature. Cover and refrigerate overnight (or as little as 1 hour) before moving on.

Make the Italian Meringue:

• Prep for success by place room temperature egg whites into stand mixer with whisk attachment. Add granulated sugar and water into a small saucepan and set on stove. Have the vanilla extract, cream of tartar, and key lime juice measured out and set next to the stand mixer. Finally, set digital thermometer to 240 °F.
• Heat granulated sugar and water mixture over medium heat for 5 minutes. Do not stir at all during this time. After 5 minutes the mixture becomes cloudy, gently stir for 1 minute to break up remaining sugar. Stop stirring and allow the mixture to come to a rapid boil.
• Add digital thermometer probe, increase heat to medium-high and wait until the sugar syrup reaches 230 °F. Once it reaches that temperature, turn stand mixer on highest speed and allow the egg whites to whip to soft peaks.
• Once the sugar syrup reaches 240 °F (this should take 4 to 6 minutes), remove from heat and remove the digital thermometer probe. Allow the sugar syrup to come to a very slow bubble before pouring it into the egg whites in a pencil-sized stream. Be careful to avoid the whisk attachment by pouring it down the side of the bowl.

  NOTE: If the sugar syrup is crystallized, do not add it to the egg whites. Discard and start over and be mindful to not stir the mixture or heat it quicker than specified.
• Once all the sugar syrup has been added, immediately pour in the freshly squeezed key lime juice, vanilla extract, and cream of tartar. Continue whisking on high speed for 3 minutes.
• Immediately remove the Italian meringue from the bowl (or it can melt on the bottom of the bowl) and place on top of the chilled key lime pie in an even layer. Refrigerate the pie for an additional 5 minutes before toasting with a butane kitchen torch.

  NOTE: How to Toast Meringue with Oven Broiler. Chill meringue topped pie for 30 minutes. Preheat oven broiler to low, once warmed place pie in the oven to broil for 1 to 3 minutes. Watch closely to prevent burning, and rotate if necessary.
• Garnish with key lime zest, cut in 12 equal pieces, and serve.

  *storing information below*