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Friday, November 28, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Key Lime Pie
Desserts
Contributed by: shared by Phil Garrett
Ingredients:
  • 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.)

 
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