KEY LIME CREAM PIE

KEY LIME CREAM PIE

“ If you can’t find key lime juice, regular will do. Either way, this recipe is simple with decadent results. Eggs, condensed milk, and lime juice and rind make the filling that’s poured into a pastry shell and baked.”


1 (9-inch) pie crust, baked
3 eggs, beaten
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 tsp. grated lime zest

Preheat oven to 350^.

In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about1 minute or until mixtures thoroughly blended. Pour into baked pastry shell.

Bake in preheated oven for 30-35 minutes, until center is set. Cool on rack for 15 minutes, then chill for at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.

Yield: 8 servings.


WORLD’S BEST KEY LIME PIE

“Make and eat this delicious and easy pie within about an hour. Condensed milk, key lime juice and whipped topping are combined, pour into a graham cracker crust and chilled.”

1 (10-inch) prepared graham cracker pie crust
1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 (16-oz.) package frozen whipped topping, thawed


In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving,

Yield: 8 servings.