Friday, November 11, 2011

Key Lime Pie

1 gram cracker pie crust
4 egg yolks 
1 can condensed milk
1 tsp cream of tarter
3/4 c. key lime juice

Beat ingredients together until smooth.  Pour into pie crust.  Bake at 350 for 20 min.  Cool completely and freeze at least two hours.  Top with whip cream.  

If pie completely freezes (like over night) let it thaw in the fridge about 2 hours before serving.  You want it cold but not frozen.

No comments: