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Mix
graham wafer crumbs, sugar and melted butter together.
Spread in the bottom and up the sides of a 9 inch pie
plate. Refrigerate.
In
a large bowl with electric mixer beat egg yolks until
thick and lemon coloured. Continue to beat while gradually
adding sweetened condensed milk. Add lime juice and
rind and beat well.
In
another bowl, beat egg whites with cream of tartar until
soft peaks form. Fold into the lime mixture. Spoon into
the crumb crust. Refrigerate at least 5 hours, or overnight.
Just
before serving, whip the cream until it starts to thicken.
Add the sugar and continue to beat until stiff. Top
the pie with whipped cream.
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