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Linda's Puerto Rican Lime Pie

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Ingredients Needed For Linda's Puerto Rican Lime Pie
Filling:
* 7-8 juicy limes (1 1/2in in diameter)
* 1 (14 ounces) 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)


Directions To Prepare Linda's Puerto Rican Lime Pie
# Prick bottom of pie shell to prevent a dome from forming.
# Bake pie crust until golden brown.
# Cool.
# In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
# 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.
# Mix gently.
# Add the lime juice and gently stir until completely mixed.
# Refrigerate for 2 hours.
# After the crust has completely cooled, pour in the filling.
# If desired, whip more of the cream and cover the top of the pie with a thin layer.
# bitter shredded chocolate or cocoa can be sprinkled on top if desired.
# Keep the pie refrigerated until served.
# A few times, I have rolled pecan chips into the unbaked crust.
# People loved the added texture and flavor of the pecans.





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Tuesday, October 24, 2017, 11:02 am


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