Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!
Nellie and Joe’s Key Lime Pie
Yield: One 9-inch pie
This was a favorite with my students when I taught classes at Williams-Sonoma.
- 4 Large eggs, separated
- 1 Can (14 ounces) sweetened condensed milk
- 3 Ounces lime juice
- 1 Graham cracker crust (9 inch)
- Whipped cream for garnish
In a medium bowl, combine the egg yolks and condensed milk, and mix well with a wire whisk.
Add the lime juice a little at a time, mixing well after each addition, stirring until the filling is smooth and creamy.
Preheat the oven to 350 degrees.
Pour the filling into the graham cracker crust and bake 10 minutes.
Refrigerate several hours and serve chilled and topped with whipped cream.
Chef’s Notes: You may use a zwieback crust instead of the traditional graham cracker crust. Key West Lime Juice from Williams-Sonoma works very well.
Courtesy of PRWeb