Key Lime Pie

This post is really for easy access for me, although heading over to lynnskitchenadventures.com is always a treat.  I made this pie exactly as the below recipe states and didn't add the lime zest either.  I really liked this dessert although for my family it's a little bit "tart" for their delicate taste buds.

Key Lime Pie

• 4 large egg yolks
• ½ cup lime juice, 3 or 4 limes
• 1 (14-ounce) can sweetened condensed milk
• 1 Graham Cracker Crust ( I used a gluten free crust)

1. Whisk yolks in a medium bowl about 2 minutes.
2. Whisk in the condensed milk until smooth, then whisk in lime juice. Cover the mixture and set aside at room temperature until thickened, about 30 minutes.
3. Pour the thickened filling into  pie crust.
4. Bake pie at 325 for 15-18 minutes or until the center is firm, but still slightly jiggles when shaken.
5. Cool on a wire rack, about 1 hour, then refrigerate until the filling is chilled and set, about 3 hours.

The original recipe called for lime zest. I am not a big fan of lime zest in pies, so I skipped that step. If you want to add 4 teaspoons of lime zest when you whisk the eggs.