Name: Key Lime Pie
Ingredients: 1 8 or 9 inch baked pastry shell, cooled; 3 eggs, separated; 1 can 14 oz Eagle Brand Sweetened Condensed Milk; 0.5 cup Realime juice from concentrate; few drops green food coloring; 0.5 tsp cream of tartar; 0.33 cup sugar

Pies And Pastries

7 ingredients

Print 3″×5″ card Print 4″×6″ card

Ingredients

1 8 or 9 inch baked pastry shell, cooled
3 eggs, separated
1 can 14 oz Eagle Brand Sweetened Condensed Milk
½ cup Realime juice from concentrate
few drops green food coloring
½ tsp cream of tartar
⅓ cup sugar

Method

Preheat the oven to 350 degrees. In a medium bowl, beat the egg yolks, stir in the Eagle Brand, Realime and food coloring. Turn into the shell.
In a small mixer bowl, beat the egg whites with the cream of tartar till soft peaks form; gradually add the sugar, beating till stiff but not dry. Spread on top of the pie, sealing carefully to the edge of the shell.
Bake 12-15 minutes or till golden brown. Cool. Chill before serving. Refrigerate leftovers.
For a lighter filling, fold 1 stiffly beaten egg white into the filling mixture, proceed as directed.

Notes

Marked "Excellent". For a 9-inch pan.

Original card

The recipe above was transcribed from this scan of Vera’s original card.