Linda'S Puerto Rican Lime Pie - cooking recipe

Ingredients

Filling
7 -8 juicy limes (1 1/2in in diameter)
1 (14 ounce) 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)

Preparation

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.