Key lime pie (cook)

Yield: 8 Servings

Measure Ingredient
¾ cup Key Lime juice
2¼ cup Sweetened condensed milk
3 \N Egg yolks
\N \N Sweetened whipped cream
2 teaspoons Key Lime juice
1 teaspoon Grated Key lime rind
1 \N 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

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