Key Lime Pie
Made with our new Key Lime Noosa Yoghurt. Amy, from customer service, tested this recipe and says it’s great.
CRUST:
Prepare a Graham Cracker crust according to directions on the Graham Cracker box for a 9-inch pie pan. Bake at 350° for 8 to 10 minutes.
FILLING:
- ½ cup Noosa Key Lime Yoghurt
- 3 large egg yolks
- ¾ cup Homemade Condensed Milk (or 14-ounce can Condensed Milk)
- ¾ cup whipped Longmont Dairy Cream
Separate egg yolks (reserving whites in refrigerator to add to a scrambled eggs breakfast).
Hand whip yolks. Add Noosa Key Lime Yoghurt and condensed milk and hand whip for about 2 minutes. Pour mixture into baked Graham Cracker crust. Bake at 350° for 14 minutes or until set.
Cool on a wire rack. Cover loosely and chill at least 2 hours.
Whip cream and top pie just before serving. (Optional – cut three thin slices of lime, twist into a curl, and place on top for decoration.)
For tips on Whipped Cream, watch Susan demonstrate how to whip cream at https://mooorecipes.com/easy-and-perfect-whipped-cream/.
