2 14-oz. Cans Sweetened Condensed Milk
2 Egg Yolks
3/4 cup Key Lime Juice
1 9-inch Pre-Baked Pie Shell or Graham Cracker Shell
1/2 cup Whipping Cream
Instructions:
Combine condensed milk and slightly beaten egg yolks in a large glass
bowl. Gradually
add the key lime juice and continue to stir or blend with an electric
mixer until all
juice has been added and thoroughly mixed with the condensed milk and
egg.
Fill the pre-baked pie shell (or the graham cracker shell) with the
lime mixture.
Bake in a pre-heated 350-F degree oven for 8 to 10 minutes (do not
allow to brown).
Refrigerate to chill for at least two hours prior to serving.
Just before serving, whip the fresh cream and garnish your key lime pie
with a rosette
border or other whipped-cream design. Slice and serve.
Tips from the Galley: To prepare your own graham cracker crust, combine
1 1/2 cups
graham cracker crumbs with about 3 tablespoons granulated sugar. Melt
about 1/3 cup
butter or margarine and mix it with the graham cracker crumbs. Press
the mixture into a
9-inch round pie pan and you're ready for your pie filling!
