|Key Lime Pie|
1 pre-baked 9 inch pastry pie shell
2 cans (24 ozs. total) sweetened
1/2 whipped cream
Beat and heat egg yolks and condensed milk together in a double boiler while gradually adding lime juice. Pour into pie shell and cool in refrigerator for approximately two hours until filling is set.
Add a dollop of whipped cream to each slice.
Wanna read the latest
from Clever Magazine?