- Cooking Time: 17
- Preparation Time:
- Lime Filling:
- 4 teaspoons grated zest and 1/2 cup strained juice from 3 or 4 limes
- 4 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- For the filling: whisk the zest and yolks in a medium nonreactive bowl until tinted light green(about 2 minutes). Beat in the condensed milk, then the juice and set aside at room temperature to thicken(about 30 minutes)
- Prepare the crust according to package directions(or if you're adventurous make it from scratch). Pour filling into crust and bake at 325 for 15-17 minutes until you can pull it out and it's still a bit jiggly in the center. Put pie on wire cooling rack to cool until room temp, then refrigerate covered for at least 3 hours. Top with whipped cream and garnish with sugared lime slices if you want.
NotesI got this recipe from a fellow Nestie (who got it from the New Best Recipe Cookbook)...I tried it myself, and it's really easy and really good! I used a store-bought pie crust, but I think next time I might attempt to make my own.
From The New Best Recipe cookbook:
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