Preheat the oven to 350 degrees F.

Use a food processor to pulse the graham crackers into fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand.

Press the graham cracker mixture into a 9-inch pie plate. Bake for 10-12 minutes until golden. Allow the crust to cool a little.

In a large bowl, whisk together the egg yolks, sweetened condensed milk and lime juice. Pour into the crust and bake for 15 minutes until the center of the filling is still a bit wobbly. Transfer to a wire rack to cool completely.

Using an electric mixer, beat the egg whites until they are foamy. Gradually add the sugar and continue beating until stiff peaks form. Spread over the cooled pie.

To toast the topping, use a kitchen torch or place it under the broiler for a minute or less.