Key Lime Pie

Preheat oven to 350 degrees F. Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides. Bake for 8 minutes at 350 F. Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour into the pre-baked graham cracker shell. Set aside while making the meringue. Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. Decoratively add meringue on top of the custard. Bake for 15 - 30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done. Be sure the bowl and whisk used to beat the egg whites is very clean, otherwise the egg whites will not form a stiff peak. Garnish with slice of lime.