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QUOTE OF THE DAY Happiness is your dentist telling you it won't hurt and then having him catch his hand in the drill.
KEY LIME PIE I N G R E D I E N T S CRUST 16 3 TABLESPOONS SUGAR 1 CUBE (1/4 LB) MARGARINE OR
BUTTER I N S T R U C T I O N S MIX THE INGREDIENTS AND PRESS THEM INTO A 9" PIE
PLATE. BAKE IN A PREHEATED 350F OVEN FOR 10 - 12 MINUTES UNTIL
LIGHTLY BROWNED. PLACE ON A RACK TO COOL. _________________________ I N G R E D I E N T S PIE 4 LARGE OR EXTRA LARGE EGG YOLKS 1 14 OUNCE CAN 1/2 CUP FRESH KEY LIME JUICE (APPROXIMATELY 12 KEY
LIMES) 2 TEASPOONS GRATED LIME PEEL, GREEN PORTION
ONLY WHIPPING CREAM FOR GARNISH (OPTIONAL) 1/2 CUP WHIPPING CREAM 2 TEASPOONS GRANULATED SUGAR 1/4 TEASPOON VANILLA I N S T R U C T I O N S USE AN ELECTRIC MIXER AND BEAT THE EGG YOLKS UNTIL
THEY ARE THICK AND TURN TO A LIGHT YELLOW, DON'T OVER MIX. TURN THE
MIXER OFF AND ADD THE SWEETENED CONDENSED MILK. TURN SPEED TO LOW AND
MIX IN HALF OF THE LIME JUICE. ONCE THE JUICE IS INCORPORATED ADD THE
OTHER HALF OF THE JUICE AND THE ZEST, CONTINUE TO MIX UNTIL BLENDED (JUST A
FEW SECONDS). POUR THE MIXTURE INTO THE PIE SHELL AND BAKE AT 350F FOR 12
MINUTES TO SET THE YOLKS AND KILL ANY SALMONELLA IN THE
EGGS.
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