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This key lime meringue pie is so tasty, it will take your taste buds for a delicious ride! It’s super easy to make, as you’re using Nilla Wafers for the crust.
The only issue I have with this pie is that it always disappears so fast! I make this for our family gatherings and other get-togethers; usually I make two just so I could have some leftovers to bring home with me. Who am I kidding? There’s never going to be any leftovers with this recipe!
47 NILLA Wafers, divided
5 Tbsp. Land O’ Lakes butter, divided
1-1/4 cups plus 2 Tbsp. Domino sugar, divided
1/4 cup Argo cornstarch
3 Eggland’s eggs, separated
1-1/3 cups water
1/4 cup Key lime juice
1/4 tsp. cream of tartar
Finely crush 35 of the wafers. Place 4 Tbsp. of the butter in medium microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add wafer crumbs and 2 Tbsp. of the sugar; mix well. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate.
Mix 1 cup of the remaining sugar and the cornstarch in medium saucepan. Add egg yolks; mix well. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 min., stirring constantly. Remove from heat; stir in lime juice and remaining 1 Tbsp. butter; stir until butter is melted. Place wax paper on surface of hot filling; refrigerate until chilled.
Preheat oven to 350°F. Pour filling into crust; insert remaining 12 wafers around edge of pie. Beat egg whites in small bowl with electric mixer on high speed until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until sugar is dissolved and stiff peaks form. Spoon meringue over filling; spread to edge of crust to seal.
Bake 10 to 15 min. or until lightly browned. Cool on wire rack. Refrigerate at least 6 hours or overnight.
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Quick tip: Store leftover pie in the refrigerator.