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Key Lime Pie I

"This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice."

Ingredients :

• 1 cup graham cracker crumbs
• 3 tablespoons white sugar
• 5 tablespoons butter, melted
• 3 eggs
• 1/2 cup key lime juice
• 1 (14 ounce) can sweetened condensed milk
• 1 pinch salt
• 1 pinch cream of tartar
• 1 cup heavy whipping cream
• 1 lime, sliced

Instructions :

Prep : 15M	Cook : 8M	Ready in : 4H30M

• Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.
• Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.
• To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust.
• Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

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