KEY LIME PIE VERSION I
- Cooking Time: 12 to 15
- 4 eggs
- 1/2-cup Key lime juice
- 1 can Eagle Brand Sweetened Condensed Milk
- 8 tablespoons sugar
- 1/4-teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 prepared pie shell (regular of graham cracker)
Separate egg yolks from egg whites.
Mix can of sweetened condensed milk with egg yolks.
Mix Key lime juice with egg yolks and sweetened condensed milk.
Gently fold a spoonful or two of meringue (recipe follows) into mixture. (The more meringue you add, the lighter and fluffier the pie filling will be.)
Pour into pre-baked or graham cracker pie shell.
To make meringue, add cream of tartar to egg whites.
Then add vanilla extract.
Beat egg whites until mixture begins to foam.
Slowly add sugar while continuing to beat egg whites.
Beat egg whites until white stand in “peaks“ in beating bowl.
Cover egg mixture in pie shell with meringue and take in preheated 350-degree oven for 12 to 15 minutes or until meringue is lightly browned.