Place graham crackers in food processor and pulse until crackers are finely ground. Place in bowl and add pecans, lime zest, and 1 tablespoon sugar.

Melt butter and add to cracker crumb mix; mix well. Pour into pie pan and using the bottom of a measuring cup, press the crumb mixture on bottom and up the sides of the pie plate.

Beat the egg yolks until pale yellow. Add sweetened condensed milk and beat for several minutes. Add key lime juice and continue beating until smooth and creamy. Pour into pie crust.

Bake pie at 375°F for 15 minutes. Remove from oven and increase oven temperature to 400°F.

Beat the egg whites with cream of tartar until beaters can make stiff peaks. Begin adding sugar 1 tablespoon at a time and continue beating until meringue is glossy. Pile on top of key lime mixture making sure it's spread evenly over the crust out to the edges and use the back of a spoon to form peaks in the meringue.

Grate lime zest over the top of the meringue. Return to 400°F oven and bake for an additional 8-10 minutes or until meringue peaks are golden brown.

Submitted by: Pat Johnson