Key Lime Pie

* Exported from MasterCook Buster *

KEY LIME PIE

Recipe By : Ann Hodgman, "Beat That! Cookbook"
Serving Size : 8 Preparation Time :
Categories : Pies and Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Ginger Crumb Crust -- baked
28 ounces sweetened condensed milk -- up to 30 ounces
2 tablespoons grated lime zest
1 1/3 cups fresh lime juice -- 6-7 limes
2 large egg yolks -- beaten
1/4 teaspoon salt
1/4 teaspoon citric acid -- (optional, but
-- recommended)
1 cup heavy cream
2 tablespoons sugar -- preferably
-- superfine
grated lime rind -- for garnish,
-- optional

1) Prepare the Ginger Crumb Crust.

2) In a medium bowl, stir together the condensed milk, lime zest and juice,
egg yolks, salt and optional citric acid. When these ingredients are
thoroughly combined and smooth, pour them into the baked crust. Chill the pie
for 4-24 hours.

3) Whip the heavy cream until it forms soft peaks. Gradually add the sugar
and continue whipping until the cream forms stiff peaks. Spread the whipped
cream decoratively over the pide filling, sprinkle the optional lime rind over
the cream and serve the pie as soon as possible. It doesn't cut very neatly,
but no one will care.

Makes one 9-inch pie or 8-inch tart, serving 8.

Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
ISBN 1-881527-92-1, pages 180-181.

Typos by K. Hudson Lipin, 09/04/98
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