Islamorada Key Lime Pie

Key lime pie in standard pie crust.

Preheat oven to 350f.

Whip together condensed milk and separated egg yolks until light and creamy at medium speed , about 8 minutes.

Add 1 / 2 cup lime juice.

Let rotate at low speed for about 1 second.

Fold a few times with a rubber spatula.

Pour into baked pie shell.

Let stand.

Beat separated egg whites with cream of tartar for a full five minutes.

Add sugar.

Beat another full five minutes.

Spread on top of pie.

Brown in oven.

condensed milk, eggs, key lime juice, cream of tartar, sugar, pie crusts