98. Test run for the birthday request. https://cooking.nytimes.com/recipes/10862-key-lime-pie The meringue is an Italian meringue, so it doesn't need to be baked, and can be torched. But it also needs to be cooled quite a lot first or the contrast between the room temperature topping and the pie is a bit odd. Not so sure about meringue. The pie left 4 egg whites, so I figured, why not? I'd use this meringue for other stuff in the future, but whipped cream is the ticket for key lime pie. https://www.seriouseats.com/basic-italian-meringue-recipe Graham cracker crust: 170g graham cracker crumbs pulverized in a food processor (~11 crackers) 2 Tablespoons sugar 1 Tablespoons brown sugar packed 7 Tablespoons (100 g) butter melted Mix dry ingredients, add butter. Press firmly into pan
