(by Carol Garvin, fromTropical Tastes and Tantalizing Tales)
This is my mom's recipe. The whipped cream folded in has always been her secret weapon for a perfect pie.
- 8 inch baked pie crust, completely cooled (store-bought or see Memorable Pie Crust recipe)
- 1 can sweetened condensed milk (14 ounces)
- 2 egg yolks, slightly beaten -- no egg whites, they cause runny pies
- 1/2 cup fresh lime juice
- 1 tablespoon grated lime rind
- 1/2 pint heavy whipping cream
1. Place a small bowl and electric beaters in freezer to chill (about 10-15 minutes).
2. Grate rind off limes before squeezing them. Juice limes.
3. In a medium-sized mixing bowl, combine condensed milk, juice, rind, and egg yolks, blend well. Set aside.
4. Pour heavy cream into chilled bowl, whip with chilled beaters until stiff. Fold 1/2 to 2/3 of the whipped cream into the lime mixture.
Pour into baked pie crust. Spread remaining whipped cream on top of pie. Refrigerate 3 hours before serving. Store in refrigerator.
This is the only Key Lime Pie which is consistently firm and never runny.
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