1 9-inch pie crust
4 Egg yolks
1/2 c Key lime juice
14 oz Sweetened condensed milk
2 c Heavy cream
1/4 c Powdered sugar; sifted
Recipe by: Southern Traditions by Margaret Agnew From: Sharon
jouet@telalink.net
Date: Mon, 06 May 1996 10:48:43 -0500
Bake pie shell or use a graham cracker crust if you prefer. Beat yolks on
medium speed untill thick and lemon-colored. Heat juice in a saucepan over
medium heat until thorougly heated. Graduall stir about 1/4 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.
MC-RECIPE@MASTERCOOK.COM
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MC-RECIPE DIGEST V1 #73
From the
Yields
8 Servings