Cloud-Light Key Lime Pie

CRUST:
1 C. graham cracker crumbs
3 T. sugar
1 pinch cinnamon
5 T. melted butter

FILLING:
3 large eggs
1/2 C. (exactly) key lime juice
1 can (14 oz.) sweetened condensed milk
2 drops green food coloring
1 pinch salt
1 pinch cream of tartar

TOPPING:
1-1/2 C. whipping cream, unwhipped* 
powdered sugar, to taste*
*(or use frozen whipped topping, thawed)
1 lime, thinly sliced

Set oven to 325 degrees.

For the crust; in a bowl mix together graham cracker crumbs with sugar and cinnamon; add in melted butter and mix to combine completely; Press into a 9-inch pie plate. Bake crust for 5 minutes; remove and cool completely.

For the filling; Separate 3 eggs, then place the whites into a mixing bowl.

Reserve the yolks in another bowl; to the yolks add in 1 whole egg, lime juice, sweetened condensed milk; mix until smooth and completely combined, then mix in food coloring until combined.

Using an electric mixer beat egg whites with salt and cream of tartar until stiff but not dry; fold the beaten whites into the lime mixture. Pour the filling into the partially baked pie crust.

Bake at 325 degrees F for 10-15 minutes or until just set.

Let cool at room temperature, then place in freezer for a minimum of 5 hours (or overnight).

Just before serving whip cream with confectioners sugar (to taste). Serve the pie decorated with sweetened whipped cream and lime slices.

Recipe found on http://www.recipezaar.com

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