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Thursday, April 8, 2010

Key Lime Pie

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This was part of our Easter feast this year. It's a family favorite, so if we have guests, we always double it to make sure there is enough for everyone. It's really easy to make, too. For extra color & taste top with fresh raspberries. It's delicious that way!

1 can sweetened & condensed milk
1/3 c. fresh squeezed lime juice
1-2 tsp lime zest
3 eggs, separated.
cream- to whip for the topping

Whip all ingredients together, except egg whites. Beat egg whites (with an electric mixer) until soft peaks form. Gently fold into remaining pie ingredients.

1 precooked pie crust (bottom crust only, so do half a recipe) Bake crust @ 400 degrees for 12-15 minutes until VERY lightly golden.
Pour into pre-baked pie crust. Bake @ 250 degrees for 10-12 minutes. Cool. Serve chilled with fresh whipped cream on top.

1 comments:

Mara Crosby said...

ooohhhh ddddear. i want this NOW!!!

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