---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PIER HOUSE KEY LIME PIE
  Categories: Pies
       Yield: 8 servings
  
 --------------------------FILLING--------------------------
       4 ea Eggs,separated
      14 oz Sweetened condensed milk
     1/2 c  Key lime or Persian lime jui
     1/2 ts Cream of tartar
       1 ea 9″ graham cracker crust
 
 -------------------------MERINGUE-------------------------
       4 ea Egg whites
       4 tb Sugar
  
      Preheat oven to 325 degrees.With an electric
   mixer,beat the egg yolks on high speed until thick and
   light in color.Turn off mixer and add the condensed
   milk,Mix on low speed.Still on low speed,add half the
   lime juice,cream of tartar and then the remaining lime
   juice.Mix until blended.
      Pour into prepared crust and bake for 10 to 15
   minutes or until the center is firm and dry to the
   touch.Freeze for at least 3 hours before topping with
   meringue.
      To make meringue,heat the egg whites and sugar in
   the top of a double boiler,stirring frequently,to 110
   degrees.Beat on high speed until stiff peaks are
   formed.Top the frozen pie and return it to the freezer
   until ready to serve.It keeps for several days.Serves
   8 to 10.
  
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