~ From my Garden Kitchen
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Key Lime Pie
4 eggs, separated 1 14-oz. can condensed milk 1/2 cup Key lime juice or regular lime juice 1/2 teaspoon cream of tartar 1 graham cracker crust, frozen Cool Whip
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Beat yolks on high speed until thick and light in color. Add condensed milk. Mix on slow speed. While on slow speed, add half of the juice, then cream of tartar, then remaining juice. Mix until blended. Pour into frozen crust and bake at 325 until set, about 10 to 15 minutes. The center should be firm and dry to the touch. Let pie set in freezer for at least 3 hours and top with Cool Whip right before serving.