Key Lime Pie I

  • on April 28, 2007
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Ingrients & Directions

1 Whole graham cracker pie
Crust, 9 inch
4 Whole egg yolks
1/2 c Key Lime juice
14 oz Sweetened condensed milk
2 c Heavy cream
1/4 c Powdered sugar — sifted

Bake pie shell or use a graham cracker crust if you
prefer. Beat yolks on medium speed until thick and
lemon-colored. Heat juice in a saucepan over medium
heat until thoroughly heated. Gradually stir about 1/4
of hot lime juice into yolks and then add yolks to
remaining hot lime juice in saucepan – stirring

Cook 2 minutes – stirring continually. Remove from
heat and cool. Add sweetened condensed milk – stirring
until mixture thickens. Spoon filling into crust.
Refrigerate until thoroughly chilled.

Beat cream with electric mixer at high speed until
foamy. Add sugar, 1 tablespoon at a time until stiff
peaks form. Spoon whipped cream onto pie.

Refrigerate until serving time.

8 Servings

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