My Key Lime Pie 2

Directions

1. 1
   Preheat oven to 325.
2. 2
   Sprinkle gelatin over cold water in small bowl and set aside.
3. 3
   Combine lime juice and egg yolks in small saucepan and heat over medium low 10 minutes or until slightly thick and very hot (180),stirring constantly.
4. 4
   Do NOT boil.
5. 5
   Add softened gelatin and cook 1 minute stirring until the gelatin dissolves.
6. 6
   Shock pan in a large ice filled bowl and stir gelatin mix 3 minutes or until it reaches room temperature Do NOT allow it to set.
7. 7
   Stain solids out.
8. 8
   Gradually add milk whisking until blended.
9. 9
   Spoon into graham cracker crust.
10. 10
    Beat egg whites, cream of tartar and salt at high speed until foamy.
11. 11
    Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
12. 12
    Spread evenly over filling, sealing to edge of crust.
13. 13
    Bake for 25 minutes.
14. 14
    Cool 1 hour on wire rack.
15. 15
    Chill 3 hours or until set.
16. 16
    Cut with a sharp knife dipped in hot water.
17. 17
    Garnish with lie slices.