Key Lime Pie
cooking.nytimes.com
cooking.nytimes.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 6 large egg yolks
  • 2 14- ounce cans sweetened condensed milk
  • 1 cup freshly squeezed or bottled Key lime juice
  • 1 tablespoon finely grated lime zest
  • One prepared 9-inch graham cracker crust , refrigerated
  • 2 to 3 cups lightly sweetened whipped cream , for topping

Instructions

Comments

Log in or Register to write a comment.