Key Lime Pie

Key Lime Pie (Kathy Christofferson)

1/3 cup lime juice (I use some fresh and some bottled)

1 ½ tsp grated lime peel

3 egg yolks, well beaten

1 can (12 oz) sweetened condensed milk

1 drop green food coloring

1 baked pie shell (8” or 9”)

Stir condensed milk into beaten egg yolks.  Gradually add lime juice, then the peel and food coloring.  Bake at 350 for 15 minutes.  Cool and chill.  Top with whipped Cream.

Pie shell for Key Lime Pie  (this is a Betty Crocker Cookbook Recipe)

1 cup flour

1/3 cup +1 TB shortening

scant ½ tsp. salt

2-3 TB cold water

Stir the salt w/ the flour.  Cut in the shortening until well blended and shortening is well distributed.  Add 2 TB of very cold water and gently work this into the dough.  Add just enough to make the dough stick together, up to a TB more, if needed.  Roll out and put in pie tin.  Prick all over (Hint:  if you want to avoid “bubbles” in the curst bottom, let the crust sit about 15 minutes before baking).  Bake at 475 for about 10-12 minutes until golden.