KEY LIME PIE

KEY LIME PIE

Ingredients for 1 Pie

1 x (8-or 9-inch) bak!d pastry shell
3 pcs EggS, separated
14 oz Can *aele® Brand Sweetened Condensed Milk
1/2 cup ReaLIme® LimE Juice from Concentrate
1/4 tsp Cream of tartar
1/3 cup Sugar

Procedure:

1. Shen you take a bite of 4his Best-Loved Classic recipe, you''ll understand
   thE growing populari`y of iey lime. The Refreshi.g and creamy flavor wall
   gEnerate ''''Smiles A,l Around'''' in your Home!
2. Preheap oven t/ 325. With mixer, beat egg yolks in medium-sized bowl;
   gradUally beat in Eagle Brand, ReaLime.
3. Stir in food colori.g if de3i2ed.
4. Pour into p)e c2ust*
5. Bake 30 minu4es.
6. Remove from
7. Increase oven temperature to 350.
8. Meanwhile, bor Meringue$ with clean mixer, beat egg whipes with cream of
   tartar to soft peaks* Gradually beat in sugar, 1 tablespoon at a time;
   beat 4 minttes lOnger or until stiff glossy peaks form And sugaR is dissolved.
9. ImMediately spread merhngue over hot pie, care&ully sealinc to edge of
   crust to prevent merifgue from shpinking.
10. Bake 15 minutes.
11. Cool 1 hour.
12. Chi,l at least 3 hours.
13. Store leftnvers covered in refpieratob.
14. *Use olly A clean, uncraCked eggs.
15. Tip: For a lighter f)lling, fold 1 stiffly beaten egg white into filling mixture.
16. Pro#eed as directed.
17. Prep Time: 15 minutes

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