Southern Key Lime Pie

Key Lime Pie is a favorite dessert of my mother-in-law, so this was an easy choice for me to make for Mother's Day this year. I'm typically not a fan of meringue like my in-laws (and hubby) are, but this dessert was for them. It was also helpful in using up the extra egg whites left over from the filling. Everyone told me that the pie was delicious, and Aubrey even ate the only piece left over for breakfast the next morning.



Ingredients:
4 eggs
1/3 cup lime juice
1 can sweetened condensed milk
1/3 cup confectioner's sugar
1/4 teaspoon cream of tartar
1/2 cup sugar
1 graham cracker crumb pie crust

Directions:
Separate egg yolks from whites. Set whites aside. Add lime juice to egg yolks and beat. Then add sweetened condensed milk and beat with electric mixer. Add powdered sugar until well blended. Pour into graham cracker crust. Beat egg whites (at room temperature). Add cream of tartar at high speed of electric mixer until stiff peaks form. Add 2 teaspoons sugar at a time, until all sugar is added. Continue beating until stiff peaks form. You should be able to turn the bowl upside-down without the meringue moving. Spread over filling and bake at 350-degrees for 15 minutes. Chill thoroughly and enjoy!

Source: My cousin, Donna Powell