Key Lime Pie I Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Whole graham cracker pie,
Crust, 9 inch
4: Whole egg yolks,
1/2 cup: Key Lime juice,
14 ounce: Sweetened condensed milk,
2 cup: Heavy cream,
1/4 cup: Powdered sugar, sifted
Directions:
Bake pie shell or use a graham cracker crust if you
prefer. Beat yolks on medium speed until thick and
lemon-colored. Heat juice in a saucepan over medium
heat until thoroughly heated. Gradually stir about 1/4
of hot lime juice into yolks and then add yolks to
remaining hot lime juice in saucepan - stirring
constantly.
Cook 2 minutes - stirring continually. Remove from
heat and cool. Add sweetened condensed milk - stirring
until mixture thickens. Spoon filling into crust.
Refrigerate until thoroughly chilled.
Beat cream with electric mixer at high speed until
foamy. Add sugar, 1 tablespoon at a time until stiff
peaks form. Spoon whipped cream onto pie.
Refrigerate until serving time.
Recipe By : Southern Traditions by Margaret Agnew
From: Marty Leichtung
Source from luhu.jp
prefer. Beat yolks on medium speed until thick and
lemon-colored. Heat juice in a saucepan over medium
heat until thoroughly heated. Gradually stir about 1/4
of hot lime juice into yolks and then add yolks to
remaining hot lime juice in saucepan - stirring
constantly.
Cook 2 minutes - stirring continually. Remove from
heat and cool. Add sweetened condensed milk - stirring
until mixture thickens. Spoon filling into crust.
Refrigerate until thoroughly chilled.
Beat cream with electric mixer at high speed until
foamy. Add sugar, 1 tablespoon at a time until stiff
peaks form. Spoon whipped cream onto pie.
Refrigerate until serving time.
Recipe By : Southern Traditions by Margaret Agnew
From: Marty Leichtung
Source from luhu.jp