Key Lime Pie

Key Lime Pie
1 graham cracker pie crust
3 eggs
1/2 cup key lime juice
1 can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar
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Preheat oven to 325°. Separate 2 of the eggs, placing the two egg whites in a mixing bowl. Reserve the yolks in another bowl.

To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into crust.

Bake for 10-15 minutes or until set. Let cool at room temperate, then freeze for 4 hours to overnight. Just before serving, top with whipped cream and garnish with lime slices, if desired.