Ingredients:
7 -8 juicy limes ( 1 1/2in in diameter)
1 (14 ounce) cans sweetened condensed milk
1 pint whipping cream ( For lower fat option, use non dairy whipped topping in place of whipping cream)
1 teaspoon vanilla
1 pie crusts ( regular, not graham cracker)
finely shredded unsweetened chocolate squares or cocoa, to sprinkle across top of finished pie (optional)
Directions:
Prick bottom of pie shell to prevent a dome from forming.
Bake pie crust until golden brown.
Cool.
In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl.
Mix gently.
Add the lime juice and gently stir until completely mixed.
Refrigerate for 2 hours.
After the crust has completely cooled, pour in the filling.
If desired, whip more of the cream and cover the top of the pie with a thin layer.
Bitter shredded chocolate or cocoa can be sprinkled on top if desired.
Keep the pie refrigerated until served.
A few times, I have rolled pecan chips into the unbaked crust.
People loved the added texture and flavor of the pecans.
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.