Cecily's Key Lime Pie
Easy delicious, tart, sweet dessert
NEW RECIPES
Cecily Cole-Jones
9” Pie Pan
14 oz Sweetened Condensed Milk
½ pint Heavy Cream
½ Cup Confectioners Sugar
1 teaspoon Vanilla Extract
3 Egg Yolks (whites not used)
½ Cup plus 2 tablespoons Nellies & Joes Key West Lime Juice
2½Cups Graham Cracker Crumbs
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
¼ - ½ Cup White or Brownulated Sugar
½ Stick of Butter Melted
Crust
Lightly butter or spray with non-stick spray pie pan
Mix cinnamon, nutmeg, sugar and melted butter until moist
Turn crumbs into pan and firmly press onto bottom and sides
Place in oven for 5 minutes then cool in refrigerator
Pie Filling
Combine milk and lime juice well, drop in yolks one at a time until completely blended (if you want the pie green, drop in several drops 3-4 of green food coloring)
Pour mixture into cooled crust and place back in oven for 10-12 minutes; slight bubbles will appear on the top of pie
Let pie stand for 10 minutes then refrigerate for a few hours before serving
Topping
Whip heavy cream, add 2 teaspoons of vanilla and gradually add confectioners’ sugar not too much, it shouldn’t be too sweet. Do not over beat cream or it will turn to butter; stop mixer frequently to judge the consistency. Soft peaks should appear
Decorating/Serving
Place a dollop of cream in the center, lightly grate some lime peel & a small slice of lime. Serve with cream on the side