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By Pastry Chef Darla Swanson
This
pie is simple to make. We bring it back to the menu each summer and our guests
love it! In Portland we use a French pâte sucrée (sugar pastry)
base but feel free to substitute your favorite pie crust or graham-cracker crust
if preferred.
Serves 8
2 cups Sweetened Condensed Milk
6 egg Yolks
3/4 cups fresh Key Lime juice (or try a bottled version like Nellie and Joe's)
Zest of one Lime
Stir ingredients together and pour into unbaked shell. Bake at 325 degrees
F for 25 minutes or until edges are set but center is still jiggly. Pie will
continue to firm as it cools. Chill overnight. Frost with whipped cream. Kick
up heels and eat with grin!
