Key lime pie 7

8 Servings

Ingredients

Quantity Ingredient
1 9 inch graham cracker pie shell
1½ teaspoon Lime rind; grated
½ cup Fresh lime juice; from about 3 limes
¼ cup Fresh lemon juice; from about 1 lemon
28 ounces Sweetened condensed milk; 2 (14oz) cans
¼ teaspoon Green food coloring
Sweetened whipped cream; for garnish
1¼ cup Graham crackers; finely crushed
2 tablespoons Margarine; melted
2 teaspoons Sugar

Directions

GRAHAM CRACKER PIE SHELL

Prepare pie shell and set aside.

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 milk and food coloring together gently with spoon; avoid over mixing. Pour into prepared pie shell and bake 5 minutes at 350 degrees. Refrigerate at least 2 hours prior to slicing. Top with whipped cream.

GRAHAM CRACKER PIE SHELL: Combine all ingredients and mix well. Place in 9-inch pie pan and pat down evenly to form shell. Bake at 350 degrees 5 minutes.

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, if you have one, a zester, to remove the lime peel. Just avoid the white pith underneath, as its taste is quite bitter.

Recipe By : Luby's Cafeteria - Harlingen, Texas Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 17:39:53 -0800 From: Shirley <shirleyj@...>

NOTES : This recipe appeared in the San Antonio Express newspaper July 31, 1996.

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