I almost melted on a recent visit to Orlando for my writers conference. Yikes, how do you Floridians stand it there in the summer?! Oh, yes, air conditioning. While I didn't like the Florida weather I sure enjoyed the scenery. And the food. And here, in honor of sunny Fla, is the perfect dessert for August. There is nothing like a slice of Key Lime pie served with a big dollop of whipped cream. This particular recipe I got from my friend Robin and it is to die for.
Ingredients:
1 9 inch graham cracker pie shell
6 egg yolks (large)
1 14 oz. can sweetened condensed milk
3/4 cup lime juice
3 tsp lime zest
Directions:
Beat yolks until they are thick and light yellow. (Don't over mix.) Add condensed milk and then mix in lime and half the lime juice. Once mixed, add the rest of the juice and pour into shell. Bake at 350 for 12 minutes (I usually wind up baking it a little longer.)
Serve chilled with whipped cream and garnished with lime slices.
Ingredients:
1 9 inch graham cracker pie shell
6 egg yolks (large)
1 14 oz. can sweetened condensed milk
3/4 cup lime juice
3 tsp lime zest
Directions:
Beat yolks until they are thick and light yellow. (Don't over mix.) Add condensed milk and then mix in lime and half the lime juice. Once mixed, add the rest of the juice and pour into shell. Bake at 350 for 12 minutes (I usually wind up baking it a little longer.)
Serve chilled with whipped cream and garnished with lime slices.
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