DESCRIPTION
The second recipe in the "killer" series -- and just as effective!

Yields: N/A
Prep Time: N/A
Cook Time: N/A

INGREDIENTS

1 9 inch baked pie shell
(use the Dees Foolproof Pie Crust recipe)

FILLING
1/3 cup cornstarch
1 1/2 cup sugar
1/4 tsp. Salt
4 egg yolks slightly beaten (reserve egg whites)
1/3 cup lime juice
2 tbsp. grated lime peel
3 tbsp. butter
2/3 cup Eagle Brand sweetened condensed milk
1 cup water
1 tsp. pure vanilla extract
2 drops of green food coloring

MERINGUE:
4 egg whites at room temperature
1/4 tsp. cream of tartar
1/2 cup sugar
2 tsp. pure vanilla extract

DIRECTIONS

1. Prepare and bake pie shell with Dees Fool Proof Pie Crust Recipe.

2. Prepare filling. In a small saucepan, combine cornstarch, sugar and salt. Gradually add 1-cup water, stirring until smooth.

3. Over medium heat, bring to a boil, stirring constantly. Boil one minute while stirring.

4. Remove from heat. Quickly stir 1/2 of the hot mixture into the egg yolks, and condensed milk, mixing well. Return to saucepan, blending well.

5. Over medium heat, return to boiling, and boil for 30 seconds.

6. Remove from heat. Stir in limejuice, lime peel, butter, 1 tsp. of pure vanilla extract and 2 drops of green food coloring as you are mixing. Pour immediately into the pie shell.

7. Preheat the oven to 400 degrees F. Make meringue in a medium bowl with a portable electric mixer at medium speed. Beat 4 egg whites with 1/4 tsp. cream of tartar. Until soft peaks form when the beater is raised.

8. Gradually beat in 1/2 cup of sugar, 2 TBSP at a time, beating well after each addition.

9. Add 2 tsp. of pure vanilla extract, and keep beating until stiff peaks are formed when beater is raised.

10. Spread meringue over hot filling being careful to seal to the edge of the crust.

11. Bake 7 to 9 minutes, or until meringue is golden.

12. Cool on wire rack, away from drafts, about an hour before serving.

Then enjoy one marvelous pie!