Post by marlaoh on Dec 31, 2002 8:50:12 GMT -6
Key Lime Pie V
Submitted by: Kristi Finsterwald
" This is a really easy recipe. Also works great with nonfat sweetened condensed milk and a reduced fat pie crust. Great topped with whipped topping or baked meringue. A baked pie shell may be used instead of graham cracker crust. "
Ingredients
1 (9 inch) prepared graham cracker crust
2 egg yolk, beaten
1/4 cup key lime juice
1 (14 ounce) can sweetened condensed milk
Directions
1 Whisk the egg yolks into the milk. Stir in lime juice until well combined. Pour filling into graham cracker crust.
2 Refrigerate for 2 hours if made without egg yolks, 4 hours or overnight with egg yolks.
Makes 1 - 9 inch pie
Submitted by: Kristi Finsterwald
" This is a really easy recipe. Also works great with nonfat sweetened condensed milk and a reduced fat pie crust. Great topped with whipped topping or baked meringue. A baked pie shell may be used instead of graham cracker crust. "
Ingredients
1 (9 inch) prepared graham cracker crust
2 egg yolk, beaten
1/4 cup key lime juice
1 (14 ounce) can sweetened condensed milk
Directions
1 Whisk the egg yolks into the milk. Stir in lime juice until well combined. Pour filling into graham cracker crust.
2 Refrigerate for 2 hours if made without egg yolks, 4 hours or overnight with egg yolks.
Makes 1 - 9 inch pie