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Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in Eagle Brand milk, lemon juice, and food coloring. Pour into prepared graham cracker pie crust. In a small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Cool. Chill before serving. Refrigerate leftovers.
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