Key Lime Pie
3 eggs, separated
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup Real Lime Juice from Concentrate
2 or 3 drops green food coloring, optional
1 (9-inch) unbaked pie crust
1/2 teaspoon cream of tartar
1/3 cup sugar
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Preheat oven to 325. With mixer, beat egg yolks in medium-sized bowl; gradually beat in
Eagle Brand, Real Lime. Stir in food coloring if desired. Pour into pie crust.
Bake 30 minutes. Remove from oven. Increase oven temperature to 350.
Meanwhile.
for Meringue, with clean mixer, beat egg whites with cream of
tartar to soft peaks. Gradually beat in sugar, 1 tablespoon at a time; beat 4 minutes
longer or until stiff, glossy peaks form and sugar is dissolved.
Immediately Spread meringue over hot pie, carefully sealing
to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill
at least 3 hours. Store leftovers covered in refrigerator.
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