KEY LIME PIE

KEY LIME PIE

4 large eggs, separated
(14-oz.) can Eagle Brand Sweetened Condensed Milk
½ cup fresh lime juice
¾ cup heavy cream
1 tsp. grated lime peel
2 or 3 drops green food coloring
1 (9-inch) baked pie crust
½ tsp. cream of tartar
½ cup sugar

HEAT oven to 350^. Beat egg yolk in a medium bowls on low speed of electric mixer. Gradually beat in sweetened condensed milk and some lime juice until smooth. Blend in cream, lime peel and food coloring, if desired. Pour into unbaked pie crust. Bake 25 minutes. Remove from oven.

BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.

BAKE an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before servings.

Yield: 8 servings.


KEY LIME PIE I

5 egg yolks, beaten
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 (9-inch) prepared graham cracker crust


Preheat oven to 375^.
Combine the egg yolks, sweeten condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Yield: 8 servings.