Recipe: Frozen Key Lime Pie

Arthur’s frozen key lime pie

Pies get soggy fast in the tropics. Try serving this one frozen. For pictures of the finished product, see Tart Testimonials.

Crust

8 crumbled Arthur’s chocolate chip cookies

2 tbs. butter

(or substitute frozen pie shell)

Filling

6 egg yolks

2 14-oz cans sweetened condensed milk

8 oz. real key lime juice

whipped cream for topping

Preheat oven to 350 degrees. Crumble the cookies with the butter in a food processor or mixer. Press into a 9 or 10-inch pie pan.
Bake for 10 minutes and allow to cool.

In a large mixing bowl beat egg yolks with sweetened condensed milk. Pour in the lime juice VERY SLOWLY to prevent curdling, and pour mixture into pastry shell. Chill (the pie, or you, too). Top with whipped topping. We use meringue, but who wants to fuss?

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