Key Lime Pie (AR)

By IUPUI95

Store in refrigerator.

Ingredients

• 1 prebaked tart shell crust, baked in a 9" pie pan
• FILLING
• 1/2 cup Nellie & Joe's Key West Lime Juice
• 3 large egg yolks
• 1 14 oz. can sweetened condensed milk
• TOPPING
• 3/4 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 1/2 teaspoons pure vanilla extract

Preparation

Step 1

1) Combine lime juice and egg yolks in small saucepan. Cook over medium-low heat until thickened and liquid thickly coats back of wooden spoon. Stir constantly. Liquid should simmer, but not boil. This should take 5-6 minutes.

2) Remove from heat and stir in sweetened condensed milk. Pour filling into small bowl and press plastic wrap directly onto surface to prevent hardening. Refrigerate until cool.

3) Pour cooled filling into prebaked tart shell crust.

4) Combine heavy cream, confectioner's sugar and vanilla in large bowl of electric mixer; beat until stiff peaks form. Use pastry bag to pipe sweetened heavy cream around edges of pie. Refrigerate pie until well chilled. Serve cold.