Crust: 3.5oz graham crackers (100g – about 7 1/2 sheets) 6 tbsp. butter, cut into chunks (84g) 1/4 cup sugar (25g) Filling: 2 eggs, separated 14oz can condensed milk (414ml) 1/2 cup lime juice (120ml) 1 tbsp. freshly grated lime zest (6g) 1/2 tsp. vanilla (3ml) 1/2 cup sugar (50g) 2 drops green food color (optional)
Heat oven to 350°F (176°C). Grind crackers, butter and sugar until very fine in a food processor. Press crumbs into a 9″ (23cm) glass pie plate. Bake for 10-12 minutes. Remove from oven and allow to cool completely. Whisk together egg yolks and condensed milk. When well mixed, add lime juice, lime zest, vanilla, sugar and food coloring. In a separate bowl, beat egg whites until stiff. Fold into condensed milk mixture and pour into pie crust. Freeze pie until firm, at least 4 hours before serving.
Find it online: https://www.kitchenwrangler.com/recipes/key-lime-icebox-pie/