Key Lime Pie
Tart and tangy. Good after a mexican dinner.


1 1/2 cups fine crumbs of graham crackers or choc or vanilla wafers
6 tablespoons melted better
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
one 15 oz can sweetened condensed whole, low, or no fat milk
4 large egg yolks
1/2 cups fresh strained lime juice (3 to 4 regular limes, or 12 key limes)
3 to 4 teaspoons grated lime zest
3/4 cup cold heavy cream
1/4 cup powdered sugar


Crust(for 10 inch pan across top diameter)
Preheat oven to 350F.
Lightly grease pan.
Mix ingredients until moistened.
Press evenly into pan with fingers or bottom of drinking glass.
Freeze 20 minutes or bake 10 to 15 minutes until crust brown.
Put oven heat at 325 with rack at center of oven for rest of pie.
Whisk together ingredients until well blended. The mixture will thicken as the milk reacts with the acidic citrus juice.
Pour filling into pie crust.
Bake pie until center looks set but still quivery, like gelatin, whe the pan is nudged: 15 to 17 minutes.
Let cool completely on a rack.
Refrigerate until cold for up to a day.
Shortly before serving, whip cream until thickened.
Add sugar, and whip until stiff peaks form.
Spread the whipped cream over the pie and serve.


about one 9 inch pie pan


The New Joy of Cooking, pg. 892