3/4 c Key Lime juice 3 Egg yolks
2 ts Key Lime juice 1 9″ graham cracker pie crust
2 1/4 c Sweetened condensed milk Sweetened whipped cream
1 ts Grated Key lime rind
Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set
aside. Using a whisk beat egg yolks until buttercup yellow. Add about
half the condensed milk, using whisk. Blend well and add remaining
milk. Add half the lime juice and blend slowly. Add remaining juice
and blend. Add grated rind; mix and pour into chilled pie crust.
Refrigerate 4 hours. May be frozen.
To serve, slice while still frozen and let stand about 10 minutes.
Top with whipped cream.
Yields
8 servings