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Key Lime Pie

¼ teaspoon Key Lime Zest ½ cup Key Lime Juice 3 large Egg Yolks 1 (14-ounce) can Sweetened Condensed Milk 4 drops Green Food Coloring 1 (9-inch) uncooked Graham Cracker Pie Crust 1 (8-ounce) container frozen Whipped Topping (thawed) Limes slices for Garnish Preheat the oven to 350 de- grees. Remove lime zest from limes, set aside. Slice limes and

squeeze to get juice, then set aside. In a large mixing bowl, beat egg yolks with a wire whisk. Slowly whisk in sweetened condensed milk, then whisk in lime juice. Add zest and food coloring and whisk. Pour into the graham cracker pie crust.

Bake on the 3rd (middle) rack for around 20 minutes. Remove and place on a wire rack for 1 hour to cool, then put in the fridge for 3 hours to set. Remove and top with whipped topping.

Place back into fridge for another 3 hours. Garnish with lime slices, then serve.

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