This is a super easy, mild pie.
Ingredients:
Make or purchase your favorite graham cracker crust. If you use an extra-large crust, double the recipe for the filling and add a few minutes to the cooking time
Filling:
One can sweetened condensed milk
3 egg yolks
¼ c key lime juice …or 8-10 squeezed fresh key limes (I wash, half, squeeze into bowl, strain, measure)
If you cannot get key limes use regular lime or even lemon. You may want to increase the juice it you like it tart.
Optional: zest the outside if the limes and sprinkle 1 -2 teaspoons of the zest into the batter
We like our pie mild so we skip the zest.
Topping:
1 pt whipping cream or heavy cream (you can get away with a half pint, but I like to have plenty)
3 T powdered sugar
1 t vanilla extract
To make:
Filling
Separate egg yolks from whites and dump the yolks into mixing bowl with vanilla and sweetened condensed milk. Add optional zest. Beat thoroughly for a minute or two, scraping the sides. Pour into to a graham cracker crust and bake.
(Since you separated out the egg whites you may want to whip up a meringue which is the traditional topping, but I simply cook mine separately or discard them.)
Bake the pie 12-15 minutes, in a preheated oven at 350 degrees, until mostly set. The center may be a little jiggly. Cool before eating. Some people recommend chilling overnight but we never wait that long to eat it.
Whipped Cream Topping
Pour the pint of whipping cream or heavy cream into a deep bowl and whip until it forms peaks. Add vanilla and sprinkle 3 T of powdered sugar over the peaks and beat until mixed. If you over-beat, it will lose volume and become butter-like. Taste for sweetness; add a bit more sugar and mix again as needed.
