Cecily's Key Lime Pie

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