Key Lime or Lemon Meringue Pie

Filling:
1 can sweetened condensed milk
½ c lime or lemon juice (fresh only!)
1 tsp grated peel
2 egg yolks

Put yolks in a mixing bowl. Add lime (or lemon) juice, stirring well to “cook” the yolks. Gradually add in condensed milk and peel, stirring well.

Place mixture in:
9" Graham cracker crust - recipe below

Meringue:
2 egg whites at room temp
1/4 tsp cream of tartar
1/4 c sugar

In small mixing bowl, whip whites with cream of tartar until they hold a soft peak. Gradually whip in sugar; continue to whip just til whites hold firm peaks. Pile onto pie filling, sealing to inside edge of pie shell. Bake in 325̊ oven til top is golden brown, about 15 minutes. Cool.


Graham cracker crust

1 ½ c graham cracker crumbs (grind your own or use ½ box of pre-ground crumbs)
½ c melted butter

Place crumbs in medium sized bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into 9" pie pan, and press firmly to bottom and sides, bringing crumbs evenly up to the rim. Chill one hour before filling, or bake in 350̊ oven for 8 minutes, cool, chill, and fill. Makes 8 servings.

Instead of birthday cake, this is Haley's preference. I made two this year and had 13 for dinner. Yummm...not a crumb left!