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Key Lime Pie

Uncle Philip's favorite Christmas, Thanksgiving and everyday pie!

Prep
Cook
Serves 8people
Ingredients
basic pastry dough for 9-inch pie shell
5
egg yolks
14
ozs ounce can weekend condensed milk
6
(8 tsp) lime juice, or more
1
cup heavy cream
3
tbsp confectioners sugar
grated rind of 1 lime (green part or zest only)
Directions
1.
Preheat oven to 425 degrees.
2.
Line a pie pan with the pastry dough, prick it all over with a fork, then press a piece of heavy-duty foil snuggly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 4 minutes more, until just beginning to color. Remove pie shell from oven. Reduce heat to 350 degrees.
3.
Put yolks in large bowl and beat them with a whisk, just breaking them and mixing them well. Slowly stir in the sweetened condensed milk. Mixing well, stir in the lime juice. The filling should be tart; if it isn't pleasingly tangy, add more lime juice.
4.
Pour the filling into the pie shell. Bake at 350 degrees for 12-15 minutes. Remove and cool. Whip the cream, slowly adding the confectioner's sugar. Spread over the pie and sprinkle the lime rind over. Serve at room temperature, but refrigerate if not serving within 3 hours.

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