Key Lime Pie

This recipe makes a 9-inch pie.

Ingredients:
9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired. See recipe.)
1/2-cup Kermit’s Key Lime Juice

Preparation:
Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Pour into piecrust.

Bake in preheated 300-degree oven for 15 minutes.

Cool pie 20 minutes before refrigerating.

Serve chilled Key Lime pie with whipped cream topping or meringue.

Serving suggestions:
Traditionally, Key Lime pie is enjoyed plain, with a whipped cream topping, or with a meringue topping. For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie. The complimentary flavors are sure to please.