3/4 - 1 cup fresh key lime juice
2 cans sweetened condensed milk
2 teaspoons lime zest
1 deep dish graham cracker crust
1 cup whipping cream
2 Tablespoons granulated sugar
1/2 teaspoon vanilla extract
In a large bowl, whisk lime juice into
sweetened condensed milk a little at a time until
completely incorporated and creamy. (Make it
very tart by using the full amount.) Mix in lime
zest and pour into pie shell.
Cover and freeze at least 24 hours before
Whip cream to soft peaks, add sugar
and vanilla and continue whipping until stiff
Spread whipped cream over top of frozen
pie and either return to freezer or serve immediately.
Garnish with lime zest or slices.
Copyright © 2009 Stefanie Samara Hamblen