Here is mine.. I jacked this from a restaurant secrets cook book... I have tried many recipes, but this is by far the best I have eaten... Next time I make it there will be an Oreo cookie crust underneath the lime...
2 cups sweetened condensed milk
6 egg yolks
2/3 cup key lime juice
1 graham cracker pie shell
MANGO SAUCE
2 1 1.5-ounce cans Kern's mango juice
Preheat oven to 325 degrees.
Use an electric mixer on medium speed to combine sweetened condensed milk, egg Yolks, and lime juice.
Mix just until ingredients are combined.
Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool.
Cover pie and chill in refrigerator for a couple hours before serving
Make mango sauce by bringing two cans of Kern's mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.
the mango sauce really kicks this up that and some cool-whip....
Also, a mixer is not necessary I just use a whisk
2 cups sweetened condensed milk
6 egg yolks
2/3 cup key lime juice
1 graham cracker pie shell
MANGO SAUCE
2 1 1.5-ounce cans Kern's mango juice
Preheat oven to 325 degrees.
Use an electric mixer on medium speed to combine sweetened condensed milk, egg Yolks, and lime juice.
Mix just until ingredients are combined.
Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool.
Cover pie and chill in refrigerator for a couple hours before serving
Make mango sauce by bringing two cans of Kern's mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.
the mango sauce really kicks this up that and some cool-whip....
Also, a mixer is not necessary I just use a whisk
