Key Lime Pie

The first time I had key lime pie was when I went to my future in-laws for Thanksgiving 4 1/2 years ago and I was hooked! You can get a good frozen version at the grocery store, and when they go on sale I definitely bring one home! But for those times in between the sales, this is easy, affordable, and delicious!

(photo courtesy of ocdeals.ocregister.com via google images)

Key Lime Pie
1 graham cracker crust
1-14oz can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice: about 2-3 limes (You can, of course, use key limes, but they are so small and hard to work with. Regular limes work just great!)
2 tsp. lime zest

Whip the egg yolks until they are pale and fluffy. Then whisk in lime zest until the yolks get a slight green tint. Beat in sweetened condensed milk, still keeping it fluffy. Then stir in lime juice. Pour filling into a prepared graham cracker crust and bake at 350 for about 10 minutes, until set. You want it to wiggle a little, but not be totally jiggly. Refrigerate, and serve cold with lots of whipped cream!