Key Lime Pie I

1 Whole graham cracker pie

Crust, 9 inch 4 Whole egg yolks

1/2 c Key Lime juice

14 oz Sweetened condensed milk

2 c Heavy cream

1/4 c Powdered sugar -- sifted

Bake pie shell or use a graham cracker crust if you prefer. Beat yolks on medium speed until thick and lemon-colored. Heat juice in a saucepan over medium heat until thoroughly heated. Gradually stir about 1/4 of hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly. Cook 2 minutes - stirring continually. Remove from heat and cool. Add sweetened condensed milk - stirring until mixture thickens. Spoon filling into crust. Refrigerate until thoroughly chilled. Beat cream with electric mixer at high speed until foamy. Add sugar, 1 tablespoon at a time until stiff peaks form. Spoon whipped cream onto pie. Refrigerate until serving time. Recipe By : Southern Traditions by Margaret Agnew From: Marty Leichtung <martyl@alaska.Nedate: Tue, 02 Jul 1996 23:09:15 -0700
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