For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes (at 325 deg). Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours.
Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners' sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratetively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.
Originally Submitted
10/7/2008
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