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KEY LIME PIE

Servings: 6    Yield: "1 Pie"
Description: "Blue Heaven Key Lime Pie"

Graham Cracker Crust
This makes enough crust for about 4 pies
4 Cups Graham Cracker Crumbs
3/4 Cup Granulated Sugar
1/4 Cup Butter -- melted

Filling Ingredients
2  Cans Sweetened Condensed Milk -- Borden's
1  Cup Key Lime Juice -- fresh
8  Each Egg Yolks

Meringue
8 Each Egg Whites *
1/2 Teaspoon Cream of Tartar
1/3 Cup Confectioner's Sugar


Graham Cracker Crust - instructions
Preheat oven to 350 degrees F.
Mix the cracker crumbs, sugar and butter together.
Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides. 
Bake for 8 minutes at 350 degrees F.

Filling - instructions
Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl.
Pour into the pre-baked graham cracker shell. 
Set aside while making the meringue.

Meringue - instructions*
Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. 
Continue whipping and add the sugar, whipping until the meringue forms stiff peaks.
Decoratively add meringue on top of the custard.
Bake for 15 - 30 minutes at 350 degrees F.
Cook until the meringue has good color. 
Check with a wooden skewer or cake tester to be sure the custard is done.


NOTES: * Be sure the bowl and whisk used to beat the egg whites is very clean, otherwise the egg whites will not form a stiff peak.

Serving Ideas: Garnish with slice of lime.
 

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