I love key lime pie, and someone once told me that if key lime pie is green, it's no good. After trying many, I have to agree. Really good key lime pie is always yellow. I used to work in a bank, and a guy that used to pick up the bank's dry cleaning gave me this recipe. Thank you, Gary...
This is tart, but so good! The recipe he gave me called for a pre-bought graham cracker crust, but I prefer to make my own; it's easy and tastes so much better. This is my favorite recipe for key lime pie.


Key Lime Pie

Filling:
1 can Eagle brand sweet & condensed milk
4 egg yolks
4-5 oz. Nelly & Joe's Key West Lime Juice ( you can find this at most grocery stores)
zest of 1 lime
slice of lime, for garnish

Crust:
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted

Whipped Cream:
1 c. whipping cream
2 T. powdered sugar


Preheat oven to 350. Mix all crust ingredients together until well incorporated. Press mixture into 9" glass pie plate. Bake for 10 minutes. Let cool completely on wire rack before filling. Leave oven on at same temperature.
Beat egg yolks on slow (no bubbles) until smooth. Mix in Eagle brand milk and then mix in the lime juice. Add zest of lime and mix in. Pour in graham cracker crust and bake for 13 minutes. Let sit and don't cover until cooled. Put in fridge if preferable. Serve with slice of lime for garnish and whipped cream.

For whipped cream, beat cream and powdered sugar until you have soft peaks.

Try not to eat the whole thing!

*This recipe would make really good 4" mini key lime pies as well if you prefer individual desserts. Mini-cheesecake pans would do the trick.