Key Lime Pie

To make this pie, you need to start with Nellie & Joe’s Famous Key West Lime Juice.

Directions are right there on the bottle. This is a big favorite with family and company, a dessert that is both rich and light.

       One 9” graham cracker pie shell
     One 14-ounce can sweetened condensed milk
     3 egg yolks

½ cup Nellie & Joe’s Key West Lime Juice

(or ½ cup fresh lime juice)

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand for ten minutes before refrigerating.

Topping:

You have a choice here. You can whip up the three egg whites with a little cream of tartar and ¼ cup sugar, until stiff but not dry. Spread on pie before baking. Bake as stated above for 15 minutes, then refrigerate.

Or:
You can top with a combination of sweetened whipped cream and sour cream, which is my friend, Meg’s invention, and tastes like crème fraiche.

Whip a half pint of heavy cream with ¼ cup sugar until thickened. Fold in 1/2-2/3 cup of sour cream until smooth. Top pie with this and sprinkle with grated lime peel. Refrigerate until ready to serve.

Serves 8