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Key Lime Pie
Recipe By : Luby's Cafeteria - Harlingen, Texas
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastries
Amount Measure Ingredient -- Preparation Method
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1 9 Inch Graham Cracker Pie Shell
1 1/2 Teaspoons Lime Rind -- grated
1/2 Cup Fresh Lime Juice -- from about 3 limes
1/4 Cup Fresh Lemon Juice -- from about 1 lemon
28 Ounces Sweetened Condensed Milk -- 2 (14oz) cans
1/4 Teaspoon Green Food Coloring
Sweetened Whipped Cream -- for garnish
**Graham Cracker Pie Shell:
1 1/4 Cups Graham Crackers -- finely crushed
2 Tablespoons Margarine -- melted
2 Teaspoons Sugar
Prepare pie shell and set aside.
To make filling, wash limes well. Using a hand-held 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 9-inch 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.
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