Title: Key Lime Pie
Categories: Dessert Pie
Yield: 8 Servings
| 3/4 | c | Key Lime juice |
| 2 1/4 | c | Sweetened condensed milk |
| 3 | | Egg yolks |
| | | Sweetened whipped cream |
| 2 | ts | Key Lime juice |
| 1 | ts | Grated Key lime rind |
| 1 | | 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