Linda's Puerto Rican Lime Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 7 -8 juicy limes (1 1/2in in diameter)
• 1 (14 ounce) can 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 crust (regular, not graham cracker)
• finely shredded unsweetened chocolate squares or cocoa, to sprinkle across top of finished pie (optional)

Recipe

• 1 prick bottom of pie shell to prevent a dome from forming.
• 2 bake pie crust until golden brown.
• 3 cool.
• 4 in the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
• 5 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.
• 6 mix gently.
• 7 add the lime juice and gently stir until completely mixed.
• 8 refrigerate for 2 hours.
• 9 after the crust has completely cooled, pour in the filling.
• 10 if desired, whip more of the cream and cover the top of the pie with a thin layer.
• 11 bitter shredded chocolate or cocoa can be sprinkled on top if desired.
• 12 keep the pie refrigerated until served.
• 13 a few times, i have rolled pecan chips into the unbaked crust.
• 14 people loved the added texture and flavor of the pecans.