posted by Becky 08-12-100 8:39 AM
Key Lime Pie
source: Cooking Across the South
2 cans (15 oz. each) sweetened condensed milk
6 egg yolks
1 cup lime juice
1 baked 9 inch pie shell
whipped cream
Beat together the milk, egg yolks and lime juice. After the mixture has thickened, spoon into the pie shell and chill. Top with whipped cream and serve.
Florida Lime Pie
source: Rosie's All-Butter Fresh Cream Sugar Packed Baking Book
1 graham cracker crust
Filling:
1 (14 oz.) can sweetened condensed milk
1/2 cup plus 2 tbsp. fresh key lime juice, (5 or 6 limes)
2 large eggs
2 tbsp. grated lime zest
dash of salt
Topping:
8 oz. sour cream
1/4 cup sugar
1/8 tsp. salt
lime zest for garnish
Preheat to 350.
In a large mixing bowl, whisk all filling ingredients together until completely mixed. Pour into pie shell.
Bake on the center rack until the pie begins to set, about 10 minutes. Remove from oven and reset the heat to 425.
Whisk the topping ingredients together then spread over pie.
Bake pie 5 minutes. The topping will be loose when removed from the oven, but it will set as it cools. Cool on a rack then chill for 6 hours before serving.
Garnish pie with lime zest.
8 to 12 servings.