This recipe for KEY LIME PIE, by Karen Paschall, is from Family & Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (14 oz) can sweetened condensed milk 4 egg yolks 3 or 4 oz key lime juice
Combine milk and egg yolks at low speed. Slowly add juice, mixing until well blended. Pour into 9-inch graham cracker pie crust. Refrigerate over night or, if preferred, pie can be baked at 350° for 12-15 minutes. Top with whipping cream or meringue.
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