Key Lime Pie

1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/2 cup melted butter
1/2 cup key lime juice
3 eggs
 Pinch cream of tartar
1 (14-ounce) can sweetened condensed milk
1 cup whipping cream
1 lime
Oven:  325

Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.  If using fresh fruit, into a measuring cup squeeze lemons and lime to get 1/4 cup of juice from each. If using bottled key lime juice, measure 1/2 cup of juice. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, 1/2 cup juice and sweetened condensed milk. Mix well. With clean mixer blades, beat the egg whites until stiff, but not dry, adding salt and cream of tartar after about 20 seconds. Fold whites into filling mixture. Pour filling into partially baked crust. Bake 10-15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.
 
 

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