LEMON BALSAMIC-KEY LIME PIE RECIPE
1- 9″ Graham Cracker Crust
1- 14 oz can condensed milk
3- Egg Yolks
1/4 cup- Robbins Family Farm Lemon Balsamic
1/4 cup- Key lime juice
Cool-Whip or whipped cream for topping
Pre-heat oven to 350 degrees.
Mix condensed milk, egg yolks, balsamic vinegar, and key lime juice in a mixing bowl until well incorporated and smooth. Pour mixture into the graham cracker crust and bake in oven for 15 minutes. Cool on counter for 15-20 mins and then place into the fridge for at least 30 minutes. Top with Cool-whip or whipped cream if desired.
Slice and ENJOY!