Key Lime Pie (cook)

  • on April 17, 2007
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Ingrients & Directions

3/4 c Key Lime juice
2 1/4 c Sweetened condensed milk
3 Egg yolks
Sweetened whipped cream
2 ts Key Lime juice
1 ts Grated Key lime rind
1 9″ graham cracker pie crust

Squeeze juice from 4 lg or 6 small Key Limes and grate
rind; set aside. Using a whisk beat egg yolks until
buttercup yellow. Add about half the condensed milk,
using whisk. Blend well and add remaining milk. Add
half the lime juice and blend slowly. Add remaining
juice and blend. Add grated rind; mix and pour into
chilled pie crust.

Refrigerate 4 hours. May be frozen. To serve, slice
while still frozen and let stand about 10 minutes. Top
with whipped cream.

Mrs. Harold T. Cook

8 Servings

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