Key Lime Pie
I usually take this dessert to parties and always am asked
for the recipe, hope you enjoy it:
1 8 or 9" graham cracker crust prepared in a springform pan
- press onto bottom and up sides 1"- bake 350º for about 8
minutes. Cool completely.
Baked Layer:
1 14 ounce can sweetened condensed milk
1/2 cup fresh lime juice do not use the bottled juice 1 Tbsp
grated lime rind 1 Tbsp sugar 3 large egg yolks
Whisk condensed milk, lime juice, egg yolks and lime rind in
medium bowl. Pour into prepared crust and bake 350º for
about 20 minutes or until filling is set. Cool to room
temperature.
Chilled Layer:
1 8 ounce package cream cheese, softened
2/2 cup sweetened condensed milk
3/4 cup fresh lime juice 2 Tbsp sugar 1 tsp, vanilla extract
With an electric mixer, beat the cream cheese until fluffy,
add the condensed milk, lime juice, sugar and vanilla-beat
until fluffy. Pour over the baked layer and smooth the top.
Cover and chill until firm at least 4 hours. (Can be made 1
day ahead). After the pie is set, release the sides of the
springform pan and place the pie on a serving plate. Store
in the refrigerator.
Can serve with whipped cream-I decorate the top of the pie
with whipped cream and grated lime peel. Jan
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