Key Lime Pie
refrigerator pie crust
5 large egg yolks
1 can condensed milk
1/2 cup key lime juice
Whipped Cream Topping
1 cup whipping cream
1/4 cup powdered sugar
2 tsp. vanilla extract.
lime twists
Alternate Meringue Topping
egg whites
1/4 teasp. cream of tartar
1/3 to 1/2 cup of sugar
Prepare refrigerator pie crust & bake at 450 for 9-11 minutes
Combine egg yolks, condensed milk & key lime juice in
saucepan. cook over low heat stirring constantly for 10 minutes or until thick
and comes to a boil. Pour into pie crust refrigerate until cool.
Beat whipping cream until foamy, gradually add powdered sugar, beating until
soft peaks form, stir in vanilla extract. spread over pie , can garnish with
lime twists, and chill.
Alternately, can also use egg whites to make meringue by beating with 1/4 teasp.
cream of tartar until foamy, add 1/3 to 1/2 cup of sugar, adding 1 Tablespoon at
a time. beat until stiff peaks form (2-4 mins) bake at 325 for 25 mins.
Marian Allen
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