Key Lime Pie

I was never a fan or lemon meringue or key lime pie, that is until I tasted the key lime pie from the Breakers Hotel in Palm Beach. This pie always reminds me of the picturesque palm trees swaying in the breeze over looking the crystal waters. I have fond memories of my time in West Palm Beach. Wonderful friends, the beach that quelled my stress and amazing night life and culture. There were a few art museums. My favorite was the Norton Art Museum. I would hide-a-way in the garden for what seemed like hours watching the enormous lizards scurry through the shrubs.

Source: The Breakers Hotel in Palm Beach, Florida

2 1/4 c flour
1 tsp salt
1 1/2 cup shortening
3/4 cup ice water
1/2 tsp sugar
3 egg yolks
5 oz key lime juice
2 (14 oz) cans, less 4 tbsp, sweetened condensed milk
1 cup sweetened whipped cream
Fresh Lime slices

Crust: Sift flour and salt. Cut in shortening until resembles cornmeal. Add ice water a little at a time, mixing well with a fork. Sprinkle sugar over mixture and blend in. Gather dough into a bowl. Turn onto lightly floured surface. Roll dough 1 inch width beyond pie pan. Put in pan. Pat onto sides and prick bottom and sides with fork. Let rest before baking. Use dry beans to weight crust while baking, 425 degrees 8-10 minutes.

Filling: blend egg yolks, lime juice and milk until smooth and creamy. Pour into pre-baked pie shell. Bake 350 degrees for 15 minutes; let cool. Spread top with whipped cream. Garnish with fresh limes slices, refrigerate. Serves 8-10