This is one of my favourite recipes growing up in Peru. It’s so easy to put together and a guaranteed crowd pleaser!

Pie crust

(You can also purchase ready to bake pie crust to save time) 

• 2 cups graham crackers crumbs
• 1/2 cup butter, melted

Filling

• 1 can of condensed milk
• 1/2 cup of freshly squeezed lime juice
• 4 egg yolks

Meringue

• 4 Egg whites
• 3/4 cups of sugar (MAKE SURE YOU DON’T ADD THE SUGAR UNTIL EGG WHITE PEAKS)

Crust: Preheat oven to 350ºC (180ºF) In a bowl mix the melted butter with the graham crackers. Spread it across the pie mold and bake for 10-15 minutes. Remove from oven and let it cool.

Filling: Mix the condensed milk with the 4 yolks and lime juice. Pour mixture on top of crust and bake for another 15 min. Remove and cool.

Merengue: With an electronic whisker, beat the egg whites until they peak. Once they start turning white and firm add sugar gradually. Once it reaches to the stiff peak level, distribute mixture on top of pie filling. Bake until merengue turns golden.

Remove from oven and let the pie cool down. Refrigerate for 2 hrs+ to have it chill.