Squid’s Key Lime Pie with Meringue Topping

1 can (14 oz) sweetened condensed milk
4 egg yolks
½ cup (4 oz) Key Lime Juice
1 9” Graham cracker pie shell
2-3 drops green food coloring (optional)

Pre-heat oven to 350’. In mixing bowl on low speed, blend sweetened condensed milk and egg yolks slowly, add Key Lime Juice. After all ingredients are mixed together well, pour ingredients into pie shell.

Meringue:
4 egg whites
½ teaspoon cream of tarter
1 teaspoon vanilla
½ cup sugar

Beat egg whites and cream of tarter until soft peaks form. Gradually sprinkle in sugar, 2 tablespoons at a time, beating after each addition for about 2 minutes or until sugar is completely dissolved, about 15 minutes (To test, rub meringue between fingers; if grainy, continue beating). Add vanilla, beating at high speed until mixture stands stiff, glossy peaks. Spread meringue over the key lime pie, sealed to edge of pie crust. Bake pie in oven at 350’ for 12-15 minutes, or until meringue is golden. Let cool at room temperature for about 1 hour. Then place in refrigerator over night. Before cutting a meringue-topped pie, dip knife in water – no need to dry.