1 9 inch graham cracker pie
-shell
1 1/2 ts Lime rind; grated
1/2 c Fresh lime juice; from about
-3 limes
1/4 c Fresh lemon juice; from
-about 1 lemon
28 oz Sweetened condensed milk; 2
-(14oz) cans
1/4 ts Green food coloring
Sweetened whipped cream; for
-garnish
GRAHAM CRACKER PIE SHELL
1 1/4 c Graham crackers; finely
-crushed
2 tb Margarine; melted
2 ts Sugar
Prepare pie shell and set aside.
To make filling, wash limes well. Using a hand-held grater, grate rind of
limes using the small holes of the grater. Extract juice from limes and
lemon. Combine rind, lime and lemon juice, sweetened condensed milk and
food coloring together gently with spoon; avoid over mixing. Pour into
prepared pie shell and bake 5 minutes at 350 degrees. Refrigerate at least
2 hours prior to slicing. Top with whipped cream.
GRAHAM CRACKER PIE SHELL: Combine all ingredients and mix well. Place in
9-inch pie pan and pat down evenly to form shell. Bake at 350 degrees 5
minutes.
CHEF’E NOTES: Using freshly squeezed juices is the “key” here, and the
combination of lime juice with the lemon juice is very close to the actual
taste of key limes. (Real key limes are hard to come by and expensive, as
well.) Use a hand grater, or, if you have one, a zester, to remove the lime
peel. Just avoid the white pith underneath, as its taste is quite bitter.
Yields
8 Servings