I need a first prize recipe for key lime pie can you help me?!

I need a first prize recipe for key lime pie can you help me?

1st Place Key Lime Meringue Pie

Difficulty: Expert
Prep Time: 30 minutes
Inactive Prep Time: 8 hours 30 minutes
Cook Time: 45 minutes
Yield: 1 pie, 6 to 8 servings

1 cup graham cracker crumbs
1/2 cup sugar
3 tablespoons unsalted butter, melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime juice or regular lime juice
2 whole large eggs
4 large egg whites*
Candied Lime Peel, recipe follows


Preheat the oven to 375 degrees F.

In a mixing bowl combine the graham cracker crumbs, 1/4 cup sugar, and butter and mix until thoroughly combined. Using your hands, press the mixture firmly into a 9-inch pie pan, and bake until lightly browned, about 15 minutes. Remove from the oven and transfer to a wire rack to cool completely before filling.

Reduce the oven temperature to 325 degrees F.

In a non-reactive mixing bowl, combine the condensed milk, lime juice, and whole eggs. Whisk until smooth and thoroughly combined. Transfer the filling to the cooled pie shell. Bake for 15 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.

Place the egg whites in a clean mixing bowl and beat on medium speed until the egg whites form soft peaks, about 2 to 3 minutes. Slowly add the remaining 1/4 cup sugar and beat until the whites form stiff, glossy peaks, another 1 to 2 minutes. Do not over mix or the whites will dry out.

Place the meringue in a piping bag fitted with a star tip and pipe the meringue onto the chilled key lime pie in dollops that run in concentric circles, completely covering the top of the pie. Use a blowtorch to caramelize the meringue and serve garnished with the candied lime peel. (see below) THIS IS A MUST


Candied Lime Peel:
4 cups sugar, plus more for coating
2 cups water
6 limes, zest only, julienned

Bring 4 cups sugar and the water to a boil in a 1-quart saucepan. Stir until the sugar dissolves and remove from the heat. Set aside.

Place the lime zest in a separate saucepan and cover with cold water. Bring to a boil, drain the zest, and rinse under cold running water. Repeat this process 2 more times, using fresh water each time.

Place the blanched zest in a saucepan and cover with enough of the sugar-water syrup to cover by 1-inch. Bring the syrup to a boil and reduce heat to a simmer. Cook the zest until it is tender and translucent in color, about 10 minutes. Remove from the heat, cool, and drain the zest. Lay strips of zest on a wire rack to cool, then toss in the sugar until well coated. Transfer to an airtight container and store at room temperature for up to 1 month.
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this is good too
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Cashew Crusted Key Lime Pie

Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 3 hours
Cook Time: 50 minutes
Yield: 8 servings

2 cups very finely chopped cashews
1 cup finely ground graham cracker crumbs
1/2 cup plus 2 ounces sugar
3/4 cup melted butter
3 cups sweetened condensed milk
9 egg yolks
1 1/2 cups Key lime juice
2 cups heavy cream
1 orange, zested


Preheat the oven to 325 degrees F.
Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.

In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.

When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.