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Key Lime Pie with Whipped Cream Topping

Makes one 9-inch pie

When I go grocery shopping, I like to look for special ingredients that I was not able to find in the past. The first time I discovered key limes, I decided it was time to try a key lime pie. This recipe is delicious and packed with lime flavor. It has lots of pucker power which is tamed by the sweetened whipped cream. Now, let me briefly tell you about my experience with key limes. I know they are smaller than regular Persian limes, but the ones I got that first time were tiny, yielding barely one tablespoon of juice each. And it took a lot of limes to get the grated zest called for in the recipe. So, this experiment turned out to be a labor of love. As good as it is with the key limes, I use regular limes when the key limes are too small.

   Filling    Topping

If making homemade crust, prepare, bake and cool according to the recipe.

Preheat the oven to 350° F. Using an electric mixer, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, another 3 or 4 minutes. Set the mixer speed to the lowest setting and gradually add the lime juice, mixing until just combined. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate for at least several hours or until well-chilled.

Shortly before serving, whip the cream and the confectioners' sugar, using a chilled bowl and whip, until soft peaks form. Cut the pie in wedges and serve, topping each wedge with a large dollop of whipped cream.

Notes: If you know you will use the entire pie at one time, the whipped cream can be piped or spread on top before cutting. For extra chill, place the pie in the freezer for 10 to 20 minutes before serving.