Key Lime Pie

(If you are using the smaller Key limes, you may need as many as a dozen to yield 1/2 cup of juice.)

1/2 C real Key lime juice (bottled or fresh)
5 large egg yolks
1 can (15oz) sweetened condensed milk

1 graham cracker crust

1 C heavy whipping cream, chilled
1/4 C sugar
1 t true vanilla extract
Fresh lime zest

Mix lime juice, egg yolks and condensed milk with a wire whisk until well blended. (Mixture will thicken.) Pour into pie shell. Bake for 10 minutes in a preheated 350 degree oven. (The center should look set,but still quivery, like jello, when the pan is nudged.) Cool to room temperature. Chill in refrigerator.

To make whipped cream, whip cream with sugar and vanilla. By hand, you should get some nice peaks in about two minutes. Whisk through the muscle burn!! Or use the Kitchenaid..... Also, use the sugar and vanilla to taste. I usually use a little less sugar and a tad more vanilla.

Garnish chilled pie with whipped cream and lime zest. Refrigerate pie until serving. These pies also freeze quite well. Thaw at room temperature for 1 to 2 hours.

For an unbaked version, omit eggs. Refrigerate for 4 hours to set. Though soft, the filling is slicable.