Pie of the Month: Lemon-Lime Pie

Each month a certain pie--usually a dessert, rather than savory, pie--is showcased. This month, we have the lemon-lime pie, one which does not require much baking time and is served chilled--a boon in my neck of the woods, since September is usually still quite warm, with highs in the 90s during the day.

This recipe makes two pies, enough to treat a large household.

Lemon-Lime Pie

2 graham cracker crusts
12 egg yolks
2 14-ounce cans sweetened condensed milk
2/3 cup lemon juice
2/3 cup lime juice
whipped cream or whipped topping for decoration (optional)

Heat the oven to 350 degrees. Bake the prepared graham cracker crusts for ten minutes; this will help prevent the crusts from getting soggy.

Lemon-Lime Pie, Unadorned

Gently beat the egg yolks and then stir in the condensed milk. Gradually incorporate in the juices, stirring often. Fill the pie crusts and then bake for 30 minutes. Cool the pies completely for several hours; finish the cooling process in the refrigerator. Right before serving, if desired, decorate the pies with whipped cream or topping.

Lemon-Lime Pie, Decorated

Bon appetit!