Recipe - Key Lime Pie 7

1 9 inch graham cracker pie
shell
1 One half teaspoon Lime rind; grated
One half cup Fresh lime juice; from about
3 limes
One fourth cup Fresh lemon juice; from
about 1 lemon
28 ounce Sweetened condensed milk; 2
(14oz) cans
One fourth teaspoon Green food coloring
Sweetened whipped cream; for
garnish

GRAHAM CRACKER PIE SHELL
1 One fourth cup Graham crackers; finely
crushed
2 tablespoon Margarine; melted
2 teaspoon Sugar

Prepare pie shell and set aside.

To make filling, wash limes well. Using a handheld grater, grate rind of
limes using the small holes of the grater. Extract juice from limes and
lemon. Combine rind, lime and lemon juice, sweetened condensed milk and
food coloring together gently with spoon; avoid over mixing. Pour into
prepared pie shell and bake 5 minutes at 350 degrees. Refrigerate at least
2 hours prior to slicing. Top with whipped cream.

GRAHAM CRACKER PIE SHELL: Combine all ingredients and mix well. Place in
9inch pie pan and pat down evenly to form shell. Bake at 350 degrees 5
minutes.

CHEF'E NOTES: Using freshly squeezed juices is the "key" here, and the
combination of lime juice with the lemon juice is very close to the actual
taste of key limes. (Real key limes are hard to come by and expensive, as
well.) Use a hand grater, or, if you have one, a zester, to remove the lime
peel. Just avoid the white pith underneath, as its taste is quite bitter.
Recipe By : Luby's Cafeteria Harlingen, Texas

Posted to MCRecipe Digest V1 #300

Date: Wed, 13 Nov 1996 17:39:53 0800

From: Shirley shirleyj@pacificrim.net

NOTES : This recipe appeared in the San Antonio Express newspaper July 31,
1996.