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Measurements

Key Lime Pie

Yield: 8

4 whole eggs
4 egg yolks
1 cup granulated sugar
1 cup key lime juice
11 tablespoons butter
1 9-inch pre-baked pastry shell

  1. In a large heat-proof bowl, whisk together the whole eggs, egg yolks, sugar and key lime juice. Set bowl over a large pan of simmering water. Whisk until mixture becomes very thick, about 10 to 12 minutes.
  2. Remove bowl from heat and whisk in butter a little at a time.
  3. Cover surface of mixture with plastic wrap. Let cool at room temperature for 30 minutes.
  4. Pour into pie shell. Refrigerate at least 4 hrs or overnight.

Per Serv. 430 Calories; 6g Protein; 28g Fat; 39g Carbohydrate 35mg Calcium; 260 mg Cholesterol; 180mg Sodium; 20% DV Vitamin A
Source: Dairy Management Inc.


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