CRUST

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6 oz graham crackers

2 oz mini pretzels

¼ c light brown sugar

¼ tsp salt

8 TBSP unsalted butter, melted

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CUSTARD

1-½ c sweetened condensed milk

4 large egg yolks (set whites aside for meringue)

6 TBSP heavy cream

¾ c lime juice (about 6 regular limes - reserve the zest)

⅛ tsp salt

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MERINQUE TOPPING

2 egg whites

¼ tsp salt

¼ tsp cream of tartar

½ c granulated sugar

¼ c water

1 TBSP vanilla extract

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1. Preheat oven to 350 degrees.

2. Add graham crackers, pretzels, salt, and brown sugar to food processor. Pulse about 30 seconds until finely ground. Add melted butter and pulse about 8 times to incorporate.

3. Press into 9” pie plate with measuring cup. Place on cooking sheet and bake at 350 for 17 minutes. Allow to cool on wire rack.

4. Add custard ingredients to mixing bowl. Use z as whisk to combine until everything is incorporated.

5. Pour custard into cooled pie crust (on cookie sheet) and bake at 350 about 30 minutes. The outer edge should be starting to set and the middle should still jiggle.

6. Transfer pie plate directly to wire rack to cool for about an hour. Transfer to refrigerator to chill at least 2 hours.

7. Whip egg whites, ¼ tsp salt, and cream of tartar on medium speed until soft peaks form (2-4 minutes).

8. Combine sugar and water in saucepan over medium high heat until liquid comes to a boil. Cook to 240 degrees.

9. Resume mixing egg whites at medium speed. Carefully pour hot syrup between bowl and edge of whisk. Add vanilla. Mix on medium high speed until shiny stiff peaks form (about 2 minutes).

10. Top the pie with meringue, leaving a one inch border.

11. Sprinkle with lime zest.