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Key Lime Pie 7 Recipe

by Global Cookbook

Ingredients

1 x 9 inch graham cracker pie shell 1 1/2 tsp Lime rind, grated 1/2 c. Fresh lime juice, from about 3 limes 1/4 c. Fresh lemon juice, from about 1 lemon 28 ounce Sweetened condensed lowfat milk, 2 (14oz) cans

1/4 tsp Green food coloring Sweetened whipped cream, for garnish 1 1/4 c. Graham crackers, finely crushed 2 Tbsp. Margarine, melted 2 tsp Sugar

Directions

1. Prepare pie shell and set aside.
2. To make filling, wash limes well. Using a hand-held grater, grate rind of limes using the small holes of the grater. Extract juice from limes and lemon. Combine rind, lime and lemon juice, sweetened condensed lowfat milk and food coloring together gently with spoon; avoid over mixing. Pour into prepared pie shell and bake 5 min at 350 degrees. Chill at least 2 hrs prior to slicing. Top with whipped cream.
3. GRAHAM CRACKER PIE SHELL: Combine all ingredients and mix well. Place in 9-inch pie pan and pat down proportionately to create shell. Bake at 350 degrees 5 min.
4. CHEF'E NOTES: Using freshly squeezed juices is the "key" here, and the combination of lime juice with the lemon juice is very close to the actual taste of key limes. (Real key limes are hard to come by and expensive, as well.) Use a hand grater, or possibly, if you have one, a zester, to remove the lime peel. Just avoid the white pith underneath, as its taste is quite bitter.
5. NOTES :

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