Monday, June 22, 2009

Lemon/Lime Cream Pie

I've got a recipe similar to this in my cookbook, but I made a few changes and thought I'd share them with you. Heavy cream replaces the non-dairy topping.

1 can sweetened condensed milk
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1 c. heavy cream
Lemon &/or lime zest
1 graham cracker crust

Whisk the juices with the condensed milk until thoroughly mixed. Beat heavy cream until stiff. (Peaks stand up when beater is lifted). Fold into milk/juice mixture. Add zest, saving a little for the top of pie. Pour into a graham cracker crust. Allow to set in refrigerator.

No comments: