Key Lime Pie
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4 - Egg Yolks
1 - Can Sweetened Condensed Milk
4 oz - Fresh or Bottled Key Lime Juice
1 - Graham Cracker Pie Crust
Take the wrapping off the pie crust. Place the egg yolks in a large mixing bowl and lightly break them up with a fork to blend them.
Place the oven rack in the middle of the oven and turn it on to 325 degrees. If you have shaky hands, put a cookie sheet in the oven to make it easier to take the pie out.
Now pour the can of sweetened condensed milk into the mixing bowl with the egg yolks. Scrape out the can to remove all the milk. Using a spatula, gently blend the eggs and milk. Begin adding the key lime juice by pouring half into the mixing bowl, blend, then the other half and blend again gently but thoroughly. When it looks uniformly blended, pour it into the pie crust.
Using the spatula in the middle of the pie, gently smooth the surface and draw the filling back towards the edge of the pie crust a little bit to make sure it's not mounded in the middle.
Bake for 18-20 minutes (set a timer). Do not overbake! The filling will be slightly jiggly in the middle. It will set up as it cools.
Remove from the oven and cool the pie on a rack (not on the cookie sheet if you used one).
You can eat this once it cools but it will be more like thick pudding than pie. It's still good! For wedges that hold their shape, chill in the refrigerator for at least an hour or two (after it cools down). It's best to cover it lightly in the refrigerator so it doesn't dry out.
This makes a sweet-tart pie, which I love as is. Or you can garnish it with whipped cream and assorted fruit (like blueberries, strawberries, raspberries) if you want to get fancy.
I got this recipe off the bottle of key lime juice. I've also seen the same recipe, and some variations, in cookbooks. I have not tried the variations because THIS recipe is so good, so easy, inexpensive and everyone I've served it to said they loved it. Some people like all the whipped cream, and some don't, so I serve that on the side.