Keylime Pie Olson fam fav

 

Olson fam favorite.

I got this from my co worker Robyn when I worked at Apple Yard Art in college around the year 2001.

Still a fam favorite and I always buy the gram crust to save time.

Lime filling:

4 tsp. grated zest plus 1/2 cup strained juice from 3-4 l imes

4 large egg yolks

1 14 oz. can sweetened condensed milk

Whipped Cream Topping

3/4 cream

1/4 cup confectioners' sugar

1/2 lime sliced paper thin and dipped in sugar (optional)

1) 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.

2) center rack, 325 middle rack adjust keylime pie

bake until center is set yet wiggly when jiggled 15-17

cool 4 hours or overnight

3) for whip cream up to 2 hours before serving

whip cream to soft peaks

add sugar 1 Tbsp at at time

continue to whip until stiff peaks

pipe or spread on top

Garnish with optional sliced lime slices in sugar