The Smith Family: Bubba's Key Lime Pie

Went over to my parents tonight for dinner. They had plans to eat pizza, BUT Macy had other plans. I have been craving fried fish and chips lately. It didn't take much to convince the family to do a fish fry. We had a wonderful night in the kitchen frying up fish and enjoying one an other's company!
Being pregnant has been so great and I love all these new cravings I am getting because it gets me out of my same ole same ole food rut. Another thing I have been craving for weeks now, is Key Lime Pie. I found a very simple recipes and here it is....

Ingredients

Crust:

5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
2 teaspoons grated lime zest
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar

Directions

Preheat the oven to 350 degrees F.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.
In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.
For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.

I did not modify anything in this recipe. There is one thing I would change from this and that is to chill the pie for an hour or so before eating. If you have read my blog before you know I can hardly let my deserts cool before diving in. This one should have been chilled before eating. Don't get me wrong I loved it! The family agreed as well. The Key Lime Pie put the finishing touches on a great Memorial Day!