Preheat the oven to 300ºF. Spray a 10-inch pie pan with baking spray.
Place the almonds and sugar in a food processor and pulse until finely ground. Add the crushed graham crackers, cinnamon, and lime zest and pulse until everything is finely ground and evenly mixed. Add the melted butter and pulse to combine (the mixture should have the texture of wet sand).
Transfer the graham cracker mixture to the prepared pan and use your fingers or the underside of a measuring cup, along with firm pressure, to press the mixture into an even layer (don’t forget about the sides of the pan). Bake the crust until it’s a shade darker and it smells great, 20 minutes.
Remove the crust from the oven and increase the oven temperature to 350ºF. While the oven heats up, let the crust cool.
Place the condensed milk, egg yolks, and key lime juice in a large bowl and whisk together. Pour the filling into the slightly cooled crust. Tap the pie pan on your work surface a couple of times to remove any air bubbles. Bake the pie for 15 minutes and then allow it to cool completely at room temperature.
Once cooled, wrap the pie in plastic wrap and refrigerate until chilled, at least 2 hours and up to 2 days.
Meanwhile, place the sugar in a small saucepan with 3 tablespoons water. Set the saucepan over high heat and let it come to a boil without stirring. Turn off the heat.
Place the egg whites and baking soda in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a handheld mixer or a whisk and some elbow grease) and beat on high speed until they hold soft peaks, about 3 minutes. Reduce the speed to medium and very slowly drizzle in the sugar syrup. Once all the syrup has been added, raise the speed to high and let the egg whites whirl until they’re fluffy and shiny, about 2 minutes. Add the Grand Marnier and whisk just to combine. Meanwhile, place the sugar in a small saucepan with 3 tablespoons water. Set the saucepan over high heat and let it come to a boil without stirring. Turn off the heat.
Place the egg whites and baking soda in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a handheld mixer or a whisk and some elbow grease) and beat on high speed until they hold soft peaks, about 3 minutes. Reduce the speed to medium and very slowly drizzle in the sugar syrup. Once all the syrup has been added, raise the speed to high and let the egg whites whirl until they’re fluffy and shiny, about 2 minutes. Add the Grand Marnier and whisk just to combine.
Spoon the meringue all over the pie in big dollops so that the whole thing is beautifully covered with meringue. Pass a kitchen torch over the meringue to toast it and then cut into wedges and serve immediately.
If you’d like, feel free to substitute fresh whipped cream for the meringue or just serve the pie unadorned. Add gummy worms as desired.
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Margaritaville at Sea is a cruise line offering short, laid-back getaways with a focus on island vibes and Margaritaville’s signature hospitality. They operate two ships: the Margaritaville at Sea Paradise and the Margaritaville at Sea Islander. The Paradise sails from Palm Beach to the Bahamas and Key West, while the Islander sails from Tampa Bay to the Western Caribbean and Mexico. Both ships offer a variety of onboard experiences, including tropical dining, original entertainment, lively bars, and a casual-luxe atmosphere. Key feature includes: 1. Features – Island-Inspired Atmosphere with both ships designed with a casual-luxe feel, incorporating Margaritaville’s signature island vibes. 2. Variety of Dining Options – From buffet dining to themed restaurants and bars, both ships offer a range of culinary experiences. 3. Onboard Entertainment – Live music, themed bars, and original theater shows contribute to the lively atmosphere. 4. Relaxed and Friendly Vibe – Passengers on both ships appreciate the laid-back atmosphere and the friendly interactions among fellow travelers.
