Key Lime Pie

Key Lime Pie is part of our family tradition.  We've been making the no-bake version for years.  This slightly baked version is all over the food sites on the Internet.  So, I finally decided to try it.  There actually are several variations of the recipe, but all are similar.  It was really delicious,  I personally liked it better than our old standby.  I didn't top it with whipped cream, but I think it would be even better with some sweetened whipped cream on top.

1 graham cracker crust (homemade or store- bought)

Filling

4 egg yolks

1 1/2 tsp. grated key lime zest

1 can sweetened condensed milk

2/3 cups freshly squeezed key lime juice (it takes a lot of limes) or you can substitute Nellie and Joe's bottled key lime juice for all or part

In an electric stand mixer or a hand-held mixer, beat the yolks and zest for about five minutes until fluffy.  Add the milk and beat another 4-5 minutes.  Add the juice and blend well.  Pour into the prepared crust.  Bake at 350 for about 10 minutes, until set.  Cool. Refrigerate.  About 20 minutes before serving, put it in the freezer so it's very cold when served.

Top with sweetened whipped cream (1 cup heavy cream whipped with 3 -4 T. powdered sugar) or whipped topping and garnish with lime, if desired.