1 Whole graham cracker pie
Crust, 9 inch
4 Whole egg yolks
1/2 c Key Lime juice
14 oz Sweetened condensed milk
2 c Heavy cream
1/4 c Powdered sugar — sifted
Bake pie shell or use a graham cracker crust if you
prefer. Beat yolks on medium speed until thick and
lemon-colored. Heat juice in a saucepan over medium
heat until thoroughly heated. Gradually 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.
Yields
8 Servings