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["CRUST:", "Preheat oven to 350.", "Combine all the ingredients and then press onto the bottom and up the sides of a 9"" glass pie plate.", "Bake for 8 minutes or until golden.", "Remove from oven and let cool completely.", "Turn the oven down to 300.", "*~OR Use a store bought deep dish graham cracker crust~*.", "FILLING:", "Meanwhile, whisk cream cheese, condensed milk, egg yolks and lime juice to combine.", "In a seperate bowl, beat egg whites until stiff peaks begin to form. (When you lift up the beaters, the peaks should hold and still look glossy).", "Fold into the cream cheese/lime mixture until just combined. Don't over mix - this is what gives the pie it's fluffy texture.", "Pour into the cooled pie crust and bake for 25 minutes or until set. Pie will be solid with just a little wiggle in the middle when moved.", "Remove from oven. Cool and refridgerate until firm, at least 4 hours.", "TO SERVE:", "Garnish with whipped cream or cool whip and a little key lime sauce from debloves2cook recipe #166790.", "GF VARIATION:", "Mix 1 1/2 cups crushed gluten free chocolate chex and 5 tablespoons melted butter for the crust (Don't need to add any extra sugar because the chex is already sweetened.)", "Continue with directions above."]
