Alumnae Region Five Membership Specialist Ashlee Christofferson made a Key Lime pie using the recipe found on page 119 in "Angel Sweets & Arrow Treats," the Pi Beta Phi dessert cookbook. It was an extremely easy recipe and was very tasty.
Key Lime Pie
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup Key West lime juice
1 (9-inch) pie shell, baked
Garnish with whipped cream or topping (optional)
Preheat the oven to 350 degrees. Blend milk, egg yolks and lime juice until smooth. Pour filling into pie shell. Bake 10 minutes. Cool 10 minutes. Refrigerate at least 2 hours. Top with whipped cream.
No comments:
Post a Comment