Pier House Key Lime Pie

Title: PIER HOUSE KEY LIME PIE

Categories: Pies

Yield: 8 servings

--FILLING--

4 ea Eggs,separated

14 oz Sweetened condensed milk

1/2 c Key lime or Persian lime jui

1/2 ts Cream of tartar

1 ea 9 graham cracker crust

--MERINGUE--

4 ea Egg whites

4 tb Sugar

Preheat oven to 325 degrees.With an electric

mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed

milk,Mix on low speed.Still on low speed,add half the

lime juice,cream of tartar and then the remaining lime

juice.Mix until blended.

10 to

minutes or until the center is firm and dry to the

touch.Freeze for at least 3 hours before topping with

meringue.

To make meringue,heat the egg whites and sugar in

the top of a double boiler,stirring frequently,to 110

degrees.Beat on high speed until stiff peaks are

formed.Top the frozen pie and return it to the freezer

until ready to serve.It keeps for several days.Serves

8 to 10. --