Recipe - Pierhouse Key Lime Pie

FILLING
4 Eggs,separated
14 ounce Sweetened condensed milk
One half cup Key lime or Persian lime jui
One half teaspoon Cream of tartar
1 9" graham cracker crust

MERINGUE
4 Egg whites
4 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini