Key Lime Pie by
Ingredients
1 9" graham cracker pie crust or 8 small individual pie crust (kebler)
filling:
3 egg yokes
1 1/2 tsps grated lime zest
1 (14 oz.) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key Limes, use
them:) otherwise use regular limes
Topping:
1 cup of heavy cream
3 tbsp. confectioners' sugar
1 tps vanilla
Instructions
preheat the oven to 350 degrees.
In a electric mixer with a wire whisk attachment beat the egg yolks and lime zest at a high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick,3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the pie shells. Bake for 11 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For topping:
Whip the cream, confectioners' sugar and vanilla until nearly stiff
Cut the pie in wedges and serve very cold with a large dollop of whipped cream.
In a electric mixer with a wire whisk attachment beat the egg yolks and lime zest at a high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick,3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the pie shells. Bake for 11 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For topping:
Whip the cream, confectioners' sugar and vanilla until nearly stiff
Cut the pie in wedges and serve very cold with a large dollop of whipped cream.