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Key Lime Pie
Contributed by: shared by Phil Garrett
4 tsp. grated lime zest
1â�„2 cup juice from 3 or 4 limes
4 large egg yolks
1 14-oz. can sweetened condensed milk
1 graham cracker crust
3â�„4 cup chilled heavy cream
1â�„4 cup confectionerâ€™s sugar
Chop the grated lime zest as finely as possible. Whisk the zest and yolks in a medium nonreactive bowl until a light green color develops, about two minutes. Beat in the condensed milk, then the juice; set aside at room temperature to thicken, about 30 minutes.
Preheat the oven to 325 degrees. After the filling has thickened, pour it into the crust; bake until the center is set yet wiggly when jiggled, 15 to 17 minutes. When done, place the pie on a wire rack and cool to room temperature. Refrigerate until well chilled, at least three hours.
For the topping: Up to two hours before serving, whip the cream in a chilled bowl of an electric mixer to soft peaks. Adding the confectionerâ€™s sugar 1 tablespoon at a time; continue whipping to just stiff peaks. Pipe or spread it on pie. Garnish with sugared lime slices, if desired, and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)