Pier House Key Lime Pie

Title: Pier House Key Lime Pie

Categories: Pies, Desserts

Yield: 8 servings

4 ea Eggs,separated

1 c

14 oz. sweet condensed milk

1/2 c Key or persian lime juice

1/2 ts Cream of tartar

1 ea 9 graham cracker crust

1 x --m--

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 15 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. --