Use your regular pie dough recipe, but add 1 teaspoon grated lime peel and 2 tablespoons sugar to the flour and use 2-3 tablespoons key or regular lime juice for the liquid. Place dough on lightly floured waxed paper. Roll crust 1 inch larger than inverted 10-inch pie pan. Gently lift dough into the pan. Trim to 1/2 inch beyond edge. Flute edges and prick bottom all over with a fork.
Graham Cracker Crunch:
Combine ingredients in a bowl and set aside. Bake pie crust in 400 degree oven for 12 to 18 minutes. Remove from oven. While still hot, sprinkle bottom of crust evenly with half the graham cracker mixture. Reserve remainder.
Combine filling ingredients. Stir until smooth. Pour into cooked pie shell. Sprinkle reserved crumbs.
Combine egg whites and lime juice. Beat until foamy, adding sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon into filling. Bake at 375F for 10 to 15 minutes.
Melt sugar in heavy skillet over medium high heat, stirring gently until syrup caramelizes and threads form off the edge of a spoon. The fewer times you stir, the easier it is to work the syrup. Cool 2 to 3 minutes in pan. Drizzle with a spoon over pie creating a spun look.
Cajun Country -- New Iberia, Louisiana