• Mise en Place
  

Make the Crust

• 7 ounce Graham crackers, 1/4 cup Butter, 2 tablespoon Sugar, 1 teaspoon Lemon rind
  Crush the crackers in the food processor. Add the lemon rind and butter and process until the crust comes together.
  
• Put the crumbs in the bottom of the pie plate and use your hands to compact the crust.
  
• Bake the crust at 325 °F (163 °C) for about 10 minutes. Let the crust cool before using it.

Make the Meringue

• 3 Egg white, 1/4 cup Sugar
  Put the egg whites in the bowl of a stand mixer. Start beating on 4 and add half the sugar. Continue beating until the egg whites start turning white then add the rest of the sugar and put the mixer on 10 and beat until stiff peaks form. If you are going to use the same bowl for the filling, remove the meringue to another bowl and set aside.
  

Make the Filling

• 1/4 cup Grapefruit juice, 2 tablespoon Lemon juice, 2 teaspoon True Lime, 12 ounce Sweetened Condensed Milk, 3 Egg yolk
  Put the condensed milk, egg yolks and juices in the bowl of the stand mixer and beat on low until it is completely mixed.
  
• When the crust is cool enough to touch, pour the filling into the crust.
  
• Put the meringue on top of the filling and spread it out using a offset spatula. Make sure you bring the meringue all the way to the pie's edges.
• If you wish, you can pipe the meringue on, or you can write the Pi symbol on top.
  
• Bake the pie in a 325 °F (163 °C) oven for 20 minutes or until the meringue has started to brown.
• Remove the pie from the oven. If you baked the pie in a glass pie dish, let the pie cool for about 30 minutes before putting it in the refrigerator.
• The pie must cool in the refrigerator for at least 3 hours before serving. Enjoy and Happy Pi Day!