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Key Lime Pie

1 1/4 cups Graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine

5 egg yolks
14 oz can sweetened, condensed milk
1/2 cup Key Lime juice (from 5-6 limes)
1 teaspoon grated lime zest

5 egg whites
3/4 to 1 cup sugar
1/2 teaspoon cream of tartar

Heat oven to 375 degrees.

To make the crust, combine graham cracker crumbs, sugar and butter
with fingers or in a food processor until well blended and crumbly.
Press into a 9" pie pan. Bake 8-10 minutes, then remove to rack to
cool. To make the filling, Lower oven temperature to 350 degrees.
Beat egg yolks until light and fluffy. Gradually add the condensed
milk, lime juice and zest. Pour into cooled crust and bake 15
minutes. Remove from oven to cool.

To make the topping: Raise oven temperature to 425 degrees. Whip
egg whites until frothy. Gradually add sugar and cream of tartar,
beating constantly until stiff peaks form. Spread meringue over
pie, being sure that the meringue touches the crust rim all the
way around to prevent shrinkage while baking and cooling. Bake for
5-6 minutes to brown nicely.

Cool on a rack and chill before serving.

Alternate Whipped Cream Topping

1 cup whipping cream
1/4 cup powdered sugar
2 tsp. vanilla extract
lime twists

Beat whipping cream until foamy, gradually add powdered sugar,
beating until soft peaks form, stir in vanilla extract. spread over
pie, can garnish with lime twists, and chill.


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