Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Sunday, May 24, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
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 confectioner’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 confectioner’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.)

The Spencer Group - Click for Website
Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
New College Institute - Click for Website
Lockman & Associates - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
The Eye Site - Click for Website