Key Lime Meringue Pie

in ,
  • 1¼ cups sugar, divided
  • 3 tablespoons cornstarch
  • 11/3 cups water
  • 3 eggs, separated
  • ¼ cup Nellie & Joe’s Key West Lime Juice
  • 1 tablespoon margarine or butter
  • 6 ounce pie crust
  • 25 vanilla wafers
  • ¼ teaspoon cream of tartar

Mix 1 cup of sugar and cornstarch in medium saucepan. Gradually add water and egg yolks, stirring until well blended. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in Nellie & Joe’s Key West Lime Juice and margarine. Place wax paper on surface of hot filling; refrigerate until chilled. Place 13 wafers on bottom of pie crust; cover with filling. Insert remaining wafers around edge. Beat egg whites in small bowl with electric mixer at high speed until frothy. Add cream of tartar; beat until soft peaks form. Gradually add remaining ¼ cup sugar; beating until sugar is dissolved and stiff peaks form. Spoon meringue over filling; spread to edge of crust to seal. Bake at 350° for 10-15 minutes or until lightly browned. Cool on rack. Refrigerate 6 hours or overnight.