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Key
Lime Pie
3 eggs, separated
1 (14-oz.) can EagleŽ Brand Sweetened Condensed Milk (NOT
evaporated milk)
1/2 cup ReaLimeŽ Lime Juice from Concentrate
2 or 3 drops drops green food coloring, optional
1 (9-inch) unbaked pie crust
1/2 teaspoon cream of tartar
1/3 cup sugar
Preheat oven to 325. With mixer, beat egg yolks in
medium-sized bowl; gradually beat in Eagle Brand, ReaLime.
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.
Recipe submitted by Thunderbird
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