Key Lime Pie

Crust

16 whole graham crackers crushed

3 T. sugar

4 T. butter/margarine

Combine and press into 9 inch pie plate. Bake 350° for 5 minutes.

Filling

4 large or extra large egg yolks

1/2 cup lime juice, fresh limes, not bottled

14 oz. can sweetened condensed milk

1-2 tsp. grated lime zest

Beat egg yolks until yellow. Slowly add 1/2 lime juice and 1/2 sweetened condensed milk. Beat to combine. Add remaining juice and milk.

Pour into pie shell. Bake 325° for 15 minutes. Do not over bake or pie will become rubbery.

Cool and refrigerate. Serve with dollop of whipped cream.

Recipes: Back to Dessserts | Back to Main Menu

Herald Journal
Stories | Columns | Obituaries | Classifieds
Guides | Sitemap | Search | Home Page