Key lime pie i

Yield: 8 Servings

Measure Ingredient
1 \N Whole graham cracker pie
\N \N Crust, 9 inch
4 \N Whole egg yolks
½ cup Key Lime juice
14 ounces Sweetened condensed milk
2 cups Heavy cream
¼ cup 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 ¼ of hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly.

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. Recipe By : Southern Traditions by Margaret Agnew From: Marty Leichtung <martyl@...: Tue, 02 Jul 1996 23:09:15 -0700

Similar recipes