Key Lime Pie
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Key Lime Pie
8 inch pie crust, baked and cooled
1 can (14 ounces) sweetened condensed milk
2 egg yolks, slightly beaten
1/2 cup fresh lime juice
1 Tbsp grated lime rind
1/2 pint heavy whipping cream
Place a small bowl and electric beaters in freezer to chill for about 10-15 minutes. Grate limes to remove 1 Tbsp of the rind, and then juice the limes.
Combine condensed milk, lime juice, lime rind, and egg yolks, blend well; set aside.
Pour heavy cream into the chilled bowl, whip with chilled beaters until stiff. Gently fold 2/3 of the whipped cream into the lime mixture.
Pour into the baked pie crust. Spread remaining whipped cream on top of pie. Refrigerate 3 hours before serving. Store in refrigerator.
