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Key Lime Pie Recipe

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This recipe for Key Lime Pie, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Tuesday, October 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
9 in BAKED pastry shell.
4 egg yolks
1 egg white
1 (14 oz) can sweetened condensed milk
1/2 c fresh lime juice ( you can use frozen limeade makes it real tart)
1/4 tesp salt
To make filling, beat the egg yolks and egg white till thick and lemon colored and fall back. making a ribbon, when beaters are raised. Add the sweetened condensed milk, lime juice., and salt. Stir well (do not overbeat).
Pour filling into baked pie shell. (some prefer a graham cracker crust, I don't).

Directions:
Directions:
Refrigerate filling till very cold. Then top with real whip cream.

Personal Notes:
Personal Notes:
If you would like your pie a little less tart and smoother, You can fold in 1-1/2 cups of whipped cream to filling after the cooled filling has been in refrigerator cooling. Then you would put into the baked pie shell. This tastes like a Chiffon Pie.

 

 

 

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