Key Lime Pie
Contributed by Diane S.
Prep Time: 25 minutes
Makes 1 pie

3   eggs, separated
1   (14-ounce) cans Eagle Brand Sweetened Condensed Milk
    (NOT evaporated milk)
1/2 cup ReaLime Lime Juice from Concentrate
2 or 3 drops green food coloring, optional
1   (9-inch) unbaked pie crust
1/2  teaspoon cream of tartar
1/3  cup sugar

Preheat oven to 325F.  In medium bowl, beat egg yolks;
gradually beat in Eagle Brand and ReaLime.  Stir in food
coloring if desired.  Pour into pie crust.

Bake 30 minutes.  Remove from oven.  Increase oven temperature
to 350F.  Meanwhile, for meringue, with clean mixer, beat egg
whites with cream of tartar to soft peaks.  Gradually beat in
sugar, 1 tablespoon at a time. Beat 4 minutes longer or until
stiff, glossy peaks form and sugar is dissolved.

Immediately spread meringue over hot pie, carefully sealing to
edge of crust to prevent meringue from shrinking.  Bake 15
minutes.  Cool 1 hour.  Chill at least 3 hours.  Store leftovers
covered in refrigerator.