Key Lime Pie

• 9-inch prebaked pie shell
• 1/2 c. lime juice (fresh)
• 1/4 c. cold water
• 14 oz. condensed milk (canned)
• pinch of salt
• 1 tsp. lime rind, grated
• 1/8 oz. plain gelatin
• 2 egg yolks
• 1 tsp. vanilla

1. Grate lime rind; squeeze lime juice.
2. Hold, covered, for later use.
3. Soften plain gelatin in cold water.
4. Heat over hot water until gelatin is dissolved and clear.
5. Allow to cool to room temperature (but do not allow to gel).
6. Beat egg yolks until light and creamy.
7. Add condensed milk; continue to beat until light and well blended.
8. Add cooled gelatin mixture; continue beating until smooth.
9. Add lime juice, rind, vanilla and salt; beat until smooth and thickened.
10. Color should be very pale.
11. Place into prebaked pie shell.
12. Allow to chill and set for a minimum of 1 hour.
13. Top each pie with whipped topping or cream.
14. Leave cream rough on top. Garnish each piece with 1/4 lime slice.

shell, lime juice, cold water, condensed milk, salt, lime rind, gelatin, egg yolks, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469077 (may not work)