Combine first 3 ingredients; press into a 9-inch pieplate. Bake piecrust at 350 deg F for 10 minutes or until lightly browned; cool.
Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside.
Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.
Add granulated sugar gradually, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling.
Bake at 325 deg F for 25 to 28 minutes. Chill 8 hours. Store in refrigerator.
*Substitute bottled Key lime juice for fresh juice, if desired.
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|Serving Size: 1 9-inch pie (899g)|
|Recipe Makes: 1 9-inch pie|
|Calories from Fat: 659 (43%)|
|Amt Per Serving||% DV|
|Total Fat 73.2g||98 %|
|Saturated Fat 40.6g||203 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 162.7mg||50 %|
|Sodium 1421.4mg||49 %|
|Potassium 1142.1mg||30 %|
|Total Carbohydrate 174.2g||51 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 169.6g|
|Protein 51.9g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1521
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