BARB'S KEY LIME PIE

I missed the gathering of my "Farkle Friends" last month, so it was good to see everyone last week when we met at Friend Barb's house. Everyone in the group wasn't able to come, but with summer coming, attendance varies as members start traveling.

For dessert Barb served us this delicious Key Lime Pie. She used the called for Key Lime juice but used 3/4 cup so it was nice and tart. She admitted to me that next time she thought she would just use 1/2 cup so that is what I indicated for the recipe.

IF YOU WOULD LIKE A PRINTABLE VERSION OF THIS RECIPE, CLICK HERE.

BARB'S KEY LIME PIE

1       8 - oz pkg cream cheese
1       14 - oz can sweetened condensed milk
3       egg yolks
1/2    cup Nellie & Joe's Key West Lime juice
1       teaspoon lime zest
1       9 - inch graham cracker crust

Preheat oven to 350 degrees F.

Beat cream cheese until creamy.

Add condensed milk and beat to mix into cream cheese.

Add egg yolks and beat well.

Add lime juice and beat in til smooth.

Pour mixture into pie crust and evenly distribute.

Place pie on cookie sheet and then into oven for 15 minutes - until filling begins to set.

Remove from oven and allow to cool on rack at room temperature - then place in refrigerator at least one hour. (Barb made her pie the day before and stored overnight in refrigerator.)

Cut into 8 servings and top with whipped cream, if you like.