Crust (pate sucre)

250 of flour
125 g of cold butter
125 g of confectioner's sugar
1 egg
Vanilla extract

Mix the flour and sugar and add in the butter. with your hands mix them together gently. It will look like a thick flour. Then put together the egg and vanilla extract and gently push the dough together.
Leave it in the fridge for a couple of hours or to the next day.

Open the dough and then distribute it on to the pie forms. Refrigerate again for a couple of hours and then bake it on 180 degrees celsius (pre heated oven) until it looks lightly brown.

Filling

Mix a can of sweet condensed mix (395 g)
whipping cream (200g) and the juice of 3 limes.
After you mix the three of them together just let it rest for 5 minutes and it will be a bit thickened and ready to spread on the pies.

Topping

For the italian meringue

2 egg whites
3/4 cup of caster/granulated sugar
3 tablespoons of water.

mix the sugar and the water and put it to boil at the same time you beat the 2 egg whites until you have stiff peaks. they should be done at the same time but you will now when the sugar is ready because it starts to thicken a bit and become a little darker (careful at this point as it can turn into caramel and burn very fast).  Then pour the sugar in the egg whites (while beating) and go on beating the mix until you feel the bowl is cold again (about ten or 15 minutes).

Then spread the meringue on each pie and  take the pies to 250 celsiuspre heated oven for 2-5 minutes or until the top is brown. It's even better if you have a culinary torch.