KEY LIME PIE V

KEY LIME PIE V

“This pie has three ingredients – egg yolk, lime juice, and sweetened condensed milk. Great topped with whipped topping or meringue. A baked pie shell may be used instead of graham cracker crust.”

1 (9-inch) prepared graham cracker crust
2 egg yolk, beaten (optional)
¼ cup key lime juice
1 (14-oz.) can sweetened condensed milk

Whisk the egg yolk into the milk. Stir in lime juice until well combined. Pour filling into graham cracker crust.

Refrigerate for 2 hours if made without egg yolk, 4 hours or overnight with egg yolks.

Yield: 8 servings.

KEY LIME PIE IX

“Key lime pie just he way you like it. This pie is a mixture of key lime juice, lime zest, sweetened condensed milk and eggs in a graham cracker crust. A layer or meringue spread over the top.”

1 (14-oz.) can sweetened condensed milk
½ cup key lime juice
1 tsp. grated lime zest
2 egg yolks
1 egg
1 (9-inch) prepared graham cracker crust
2 egg whites
4 Tbsp. white sugar

In a medium bowl, blend together condensed milk, lime juice and zest. Mix in egg yolks and whole egg. Pour mixture into crust, then cover and refrigerate for 1 hour.
Preheat oven to 350^.
To make meringue: in a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continue beating until whites form stiff peaks. Spread meringue over pie, covering completely.
Bake in preheated oven for 15 minutes. Chill before serving.

Yield: 8 servings.