10-inch graham cracker crunch:

1 c. graham cracker crumbs
1/4 c. sugar
1/4 c. (1/2 stick) butter flavored shortening, melted

FILLING:

2 (14 oz. ea.) cans sweetened condensed milk
3 yolks
1/2 c. plain yogurt
1 1/2 tsp. grated Key Lime peel
2/3 c. Key Lime juice

MERINGUE:

3 egg whites
6 tbsp. sugar
1 tsp. Key Lime juice

SPUN GOLD:

1 c. sugar

Use regular pie dough recipe, but add 1 teaspoon grated lime peel and 2 tablespoons sugar to the flour and use 2 to 3 tablespoons of lime juice for the liquid. Roll 1/2 inch beyond edge. Flute and prick the bottom of the crust with a fork.

Graham cracker crunch: Combine and set aside.

Bake pie crust in a preheated 400°F oven for 12 to 18 minutes. While still hot, sprinkle bottom of crust evenly with half of graham cracker mixture.

Filling: Combine ingredients. Stir till smooth; pour into cooled pie shell. Sprinkle remaining graham cracker crunch on top.

Beat egg whites and lime juice until foamy, then add sugar, 1 tablespoon at a time. Beat until it forms stiff peaks.

Spoon onto filling and bake at 375°F for 10 to 15 minutes. Remove. Let cool.

Spun Gold: melt sugar in a heavy skillet over medium 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 with the syrup. Cool for 2 to 3 minutes in pan. Drizzle with spoon or whisk over the pie, creating a spun thread look.

May be done up to 2 hours before serving.