Recipe: Key Lime Pie (using sweetened condensed milk and egg yolks, topped with whipped cream)

KEY LIME PIE

1 single (9-inch) pie crust
4 whole egg yolks
1/2 cup Key Lime juice
1 (14 ounce) can sweetened condensed milk
2 cups heavy (whipping) cream
1/4 cup powdered sugar, sifted

Bake pie shell (or use a graham cracker crust if you prefer).

Beat yolks on medium speed until thick and lemon-colored; set aside.

Heat juice in a saucepan over medium heat until thoroughly heated. Gradually stir about 1/4 of the hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly. Cook 2 minutes, stirring continually. Remove from heat and cool.

Add sweetened condensed milk to the cooled lime mixture, stirring until mixture thickens. Spoon filling into crust. Refrigerate until thoroughly chilled.

Beat heavy cream with electric mixer at high speed until foamy. Add powdered sugar, 1 tablespoon at a time until stiff peaks form. Spoon whipped cream onto pie. Refrigerate until serving time.

Makes 8 servings
Source: Southern Traditions by Margaret Agnew