Key Lime Pie
|Vanilla wafer crumbs||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Lime juice||1⁄2 Cup (8 tbs)|
|Grated lime rind||1 Teaspoon|
|Sweetened condensed milk||1 Can (10 oz)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Green food color||3 Drop|
|Cream of tartar||1⁄4 Teaspoon|
Mix crumbs, butter and pecans thoroughly; reserve small amount for topping.
Press remaining mixture on bottom and side of 8-inch pie pan; chill for 20 minutes.
Beat egg yolks.
Add lime juice, grated rind, milk and food coloring; mix well.
Pour into pie shell.
Beat egg whites until frothy; add cream of tartar.
Beat until stiff; add sugar gradually.
Pile on pie lightly; seal edge.
Sprinkle with reserved crumb mix- ture.
Bake at 425 degrees for 4 minutes or until lightly browned.