Key Lime Pie

Sources: Crust- Aimee's blog

Filling-  reluctantgourmet.com

Meringue- foodnetwork.com

Crust:

½ cup whole wheat graham cracker crumbs
¼ cup wheat germ
½ cup whole wheat flour
½ stick butter, melted
1 egg, beaten 

Filling:

1/2 cup fresh lime juice (12-15 key limes or 4-5 common limes)

4 tsp grated lime zest

4 egg yolks (reserve whites for meringue)

1 - 14 ounce can sweetened condensed milk

Meringue Topping: 

4 egg whites

6 TB sugar

1/2 tsp cornstarch

pinch salt

1.  Make crust: Preheat oven to 400. Mix all ingredients thoroughly. Press into bottom & sides of 9-inch pie dish. Bake about 5 minutes & remove from oven.

2. Make filling: Lower oven temp to 325.  Whisk the egg yolks and lime zest together in a bowl until tinted light green, about 2 minutes. Beat in milk, then juice and set aside at room temperature until it thickens. Pour the lime filling into crust, spread evenly, and then bake for 35 minutes until the center sets, but still wiggles when shaken.  Remove from oven and cool to room temperature.

3.  Make meringue topping: In a medium bowl beat the egg whites with an electric mixer until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the pie filling. Bake for 12 minutes or until lightly browned.  Cool to room temperature & refrigerate until ready to serve.