Lemon Chiffon Pie - cooking recipe

Ingredients

1 (8 or 9-inch) graham cracker crumb crust (reserve 1 Tbsp. crumbs for garnish, if desired)
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1/3 c. concentrated lemon juice
a few drops of yellow food coloring
3 egg whites
1/4 tsp. cream of tartar
2 c. whipped topping

Preparation

In a medium bowl, combine sweetened condensed milk, lemon juice and food coloring.
Mix well.
In a small bowl, beat egg whites with cream of tartar until stiff, but not dry.
Gently fold into sweetened condensed milk mixture.
Pour into prepared crust. Chill 3 hours or until set.
Top with whipped topping and reserved crumbs before serving.