KEY LIME PIE (Tom Boaks)

1 pre-baked (9 inch) pie shell
2 cans Eagle brand milk
3/4 c. fresh lime juice
2 t. lime peel (zest)
2 egg yolks
1 drop of green food coloring
2 drops yellow food coloring

Combine ingredients and pour into pie shell (leave enough room to fill with whipped cream). Bake 225° for 20 minutes. Whip 2 pt. whipping cream , 1 T. sugar and 1 t. vanilla; chill. Chill pie for a couple hours, top with whipped cream, garnish with additional lime zest and chill 2 hours or longer.


Key Lime Pie recipe is published in our February, 2004 Menu Minder.