1 cn Sweetened condensed milk
5 oz Key lime juice
Bottled if fresh not -available 5 oz Whipping cream
1 Graham cracker crust 9″
Of all the key lime pie recipes I”ve made, this is by far my favorite, and that of my friends also. It”s also one of the easiest. In a bowl, combine the lime juice and condensed milk. In a separate bowl, whip the cream til it forms stiff peaks.You might want to add a little pwdr sugar if the key limes are too tart for you, Fold the whipped cream into the lime juice and condensed milk mixture. Pour into pie crust and refridgerate for 8 hours. NO-THERE ARE NO EGGS AND NO COOKING! Recipe from Chef Michael Mcormick-Mar Vista Restaurant Longboat Key, Fl BOB WHITNEY (PMGD13A) —–