This pie is made with a pastry piecrust and meringue topping.

1 14-ounce can Eagle Brand condensed milk
4 large eggs or 6 medium eggs
4 ounces Key lime juice
1 prepared pie crust, baked and cooled
½ cup sugar
¼ teaspoon cream of tartar

1. Preheat oven to 375 degrees.
2. Separate egg yolks from whites. Put whites aside for use in meringue. In a medium bowl, slightly beat yolks with an electric mixer; add condensed milk and mix together. Add lime juice and mix again. Pour into piecrust and set aside or refrigerate until filling is set.
3. To make meringue: In a medium bowl with an electric mixer, beat egg whites until medium peaks form. Add cream of tartar and continue to beat. Add sugar slowly and continue beating until mixture is stiff. Spread meringue over pie, sealing it to the crust. Bake until meringue is golden brown, about xx minutes.
4. Refrigerate Key Lime Pie until chilled.