KEY LIME PIE
By Miki Scott
1 9 or 10 inch pie shell--cooled
1 3oz box lime jello
1 cup boiling water
1 tsp. lime rind--grated
1/2 cup lime juice
1 egg--separated
1 13oz or 14oz sweetened condensed milk
1 cup sour cream
Dissolve jello in boiling water. Add juice and rind. Beat egg yolk lightly and add, stirring constantly. Add sweetened condensed milk and sour cream. Blend well. Chill until slightly thickened. Beat egg white till stiff peaks form. Fold into mixture. Pour into pie crust and chill until firm.