---------- Recipe via Meal-Master (tm) v8.04
  
       Title: KEY LIME PIE *** (SRRH02A)
  Categories: Pies, Desserts, American
       Yield: 8 servings
  
       5 ea Egg yolks
       1 cn Sweetened condensed milk
     2/3 c  Key Lime Juice; or
     1/3 c  Lemon juice
     1/3 c  Lime juice
       5 ea Egg whites
       6 tb Sugar
     1/8 ts Cream of tarter
       1 ea Baked pie crust; or
       1 ea Graham cracker crust
  
   If there is one thing most Florida Crackers will agree
   on is the proper way to make a Key Lime Pie..and one
   thing we hate is how many variations there are..green
   food coloring? UGH! Most of the Key lime trees in
   Central Fla. have been frozen so its hard to get fresh
   juice.Don't use the bottled.We use equal amounts from
   Persian limes and lemons. Sweetened condensed milk was
   used before re- frigeration. Eagle Brand is the old
   stand-by but any brand will do. You may use a graham
   cracker crust - most folks do now because it takes
   chilling better than the regular pastry crust does..We
   have trouble here in Florida with humidity so
   sometimes we use whipped cream as a topping instead of
   meringue. I always take a chance with the meringue and
   if it runs the kids just say “Mom has made Key Lime
   Soup again” and eat it anyhow. This recipe is the way
   all my Conch relatives make it. They've been in Key
   West since 1800. Beat egg yolks until pale yellow.
   Blend in milk and add lime juice stirring unitl
   smooth. Pour into pie shell and top with meringue or
   whipped cream. Meringue Beat egg whites at high speed
   until foamy. Add cream of tarter; beat until soft
   peaks form ~ reduce speed and gradually add sugar.
   Beat again at high speed until soft glossy peaks form.
   Heap on pie , sealing the edges well and bake in 350F
   oven approximately 15 minutes. Cool at room
   temperature then chill. Youall enjoy ya hear... Babs
   Root SRRH02A Osteen Fla. FROM: BABS ROOT (SRRH02A)
  
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