Pier House Key Lime Pie

---------- Recipe via Meal-Master (tm) v8.02

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.
Pour into prepared crust and bake for 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.Serves
8 to 10.

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