Key Lime Pie

Submitted by Julie Twitchell

I have made key lime pies in the past, but this has got to be the best and easiest recipe! My nephew had 4 slices(half the pie) within 4 hours. It was the first pie gone at Thanksgiving. It is tart and delicious. The recipe comes from Real Mom Kitchen. Her picture is better than mine, but I had to hurry before the whole pie was gone:)

• 1 9 inch prepared graham cracker shell
• 1 can sweetened condensed milk(14 ounces)
• 4 large egg yolks
• zest from 1 lime
• 1/2 Cup key lime juice (I used the juice from the lime and then added enough bottled juice to make the 1/2 cup)
• 1 Cup whipping cream
• 2 heaping TB powdered sugar
• 1 tsp. vanilla extract
  

1. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Whisk in lime juice.
2. Let filling sit for 3 minutes. Add lime zest and whisk just until combined.
3. Pour the lime filling into the pie crust. Bake at 350 degrees for 15-17 minutes. Remove from oven and cool for 1 hour.
4. The filling will become set as it cools. When cool, place the pie in the refrigerator. Chill for at least 1 hour before serving, but it is best if you can chill it for 12 hours.
5. Combine whipping cream, powdered sugar, and vanilla in a medium sized mixing bowl and beat until soft peaks form. Pipe or spread whipping cream over pie and serve. Makes 8 servings.

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