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