Key Lime Pie
1 (14 ounce) can sweetened condensed milk
4 egg yolks
3-5 ounces key lime juice (depending on taste)
1 (9 inch) graham cracker pie crusts
Combine milk and egg yolks at low speed.
Slowly add juice, mixing until well blended. Pour into 9″ graham cracker pie shell and bake for 20 minutes at 350.
Refrigerate for 2 hours before serving to allow filling to firm.
Top with whipped cream or meringue and — ENJOY!