Louisiana Lemon Icebox Pie

1 cup graham cracker crumbs

½ cup ground pecans

1 stick butter, melted

1 (14-ounce) can sweetened condensed milk

3 large eggs, separated

½ cup freshly squeezed lemon juice, with some pulp

cup sugar

¼ teaspoon cream of tartar

Preheat the oven to 400 degrees. Prepare a piecrust by combining the graham cracker crumbs, ground pecans, and melted butter with a fork. Press the moistened crumbs into a 9-inch pie plate. in a glass bowl beat the condensed milk, egg yolks, and lemon juice with a handheld electric mixer until the mixture begins to thicken. Pour the lemon filling into the piecrust. Create the meringue by beating the egg whites in a metal bowl with a whisk until they are foamy. Gradually add the sugar and cream of tartar and beat with a clean handheld electric mixer until the whites are stiff. Cover the pie with the meringue and bake until the meringue is a light golden brown, about 10 minutes.

Makes 8 servings