*  Exported from  MasterCook  Buster  *
 
                                KEY LIME PIE
 
 Recipe By     : Ann Hodgman, “Beat That! Cookbook”
 Serving Size  : 8    Preparation Time :
 Categories    : Pies and Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Ginger Crumb Crust -- baked
   28      ounces        sweetened condensed milk -- up to 30 ounces
    2      tablespoons   grated lime zest
    1 1/3  cups          fresh lime juice -- 6-7 limes
    2      large         egg yolks -- beaten
      1/4  teaspoon      salt
      1/4  teaspoon      citric acid  -- (optional, but
                         -- recommended)
    1      cup           heavy cream
    2      tablespoons   sugar -- preferably
                         -- superfine
                         grated lime rind -- for garnish,
                         -- optional
 
 1) Prepare the Ginger Crumb Crust.
 
 2) In a medium bowl, stir together the condensed milk, lime zest and juice,
 egg yolks, salt and optional citric acid.  When these ingredients are
 thoroughly combined and smooth, pour them into the baked crust.  Chill the pie
 for 4-24 hours.
 
 3) Whip the heavy cream until it forms soft peaks.  Gradually add the sugar
 and continue whipping until the cream forms stiff peaks.  Spread the whipped
 cream decoratively over the pide filling, sprinkle the optional lime rind over
 the cream and serve the pie as soon as possible.  It doesn't cut very neatly,
 but no one will care.
 
 Makes one 9-inch pie or 8-inch tart, serving 8.
 
 Notes: From Ann Hodgman’s BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
 ISBN 1-881527-92-1, pages 180-181.
 
 Typos by K. Hudson Lipin, 09/04/98
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