Since we don't have Key Limes and regular limes here are absolutely juiceless, I was forced to use lime juice in the bottle. Also zesting our limes up here in the north isn't that great either. These two limes got the boot at 79 cents each.
1 1/2 cups graham wafer crumbs
1/4 cup brown sugar
1 tsp. grated lime zest
6 tbsp. melted butter
1/2 cup whipping cream
6 egg yolks
1 14 oz. can sweetened condensed milk
2/3 cup lime juice
1 tbsp. cornstarch
1/3 cup water
6 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
Preheat oven to 350 degrees. Stir cracker crumbs, sugar, zest, and butter. Press into a 9 inch pie plate. Bake 10 minutes and cool.
Beat whipping cream till stiff...set aside. Whish egg yolks till smooth and add condensed milk( even use 3/4 can)until blended and add lime jiuce slowly. Fold in whipped cream. Pour into cooled pie crust and bake for 15-20 minutes.
While filling is baking, dissolve cornstarch in water in a saucepan and on medium heat bring to a boil or until thick, stirring constantly. Remove from heat and cover to keep warm. Beat egg whites and cream of tartar till quite stiff and add sugar and warm cornstarch. Beat till stiff peaks form. Spread spoonfuls on warm pie and pop back in the oven for 15 minutes or until meringue is as brown as you like. Best billowy meringue I ever made.
(The cornstarch stabilizes the egg whites and reduces shrinking of the meringue.
Nothing worse than a cook weeping over her weepy meringue dripping off a lovely pie.)