Tequila-Key Lime Meringue Pie


Tequila-Key Lime Meringue Pie


Ingredients

cups graham cracker crumbs
6tablespoons melted butter
cup sugar
1teaspoon ground cinnamon
¼teaspoon kosher salt
8large egg yolks
2(14-oz.) cans sweetened condensed milk
¾cup Key lime juice
2tablespoons lime zest
1tablespoon tequila
3tablespoons cold water
tablespoons cornstarch
cup boiling water
4large egg whites
teaspoons cream of tartar
1cup sugar
teaspoons vanilla extract
teaspoon kosher salt

Directions

1. Preheat oven to 350°. 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. Bake 15 minutes or until lightly browned. 
Transfer to a wire rack, and cool completely (about 30 minutes). 2. Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack (about 1 hour). 3. Preheat oven to 375°. 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. Remove from heat; cool completely (about 30 minutes). 4. 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. 5. Spread meringue over cooled pie, and bake at 375° for 15 minutes or until meringue is golden brown. Transfer to wire rack, and cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 to 24 hours.