Key Lime Cream Pie
Key Lime Cream Pie recipe 7
graham cracker pie crust
key lime juice
milk, sweetened condensed
heavy whipping cream
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 ¼ 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.