Key Lime Pie

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   To prepare the filling, using an electric mixer on high speed, beat together the egg yolks and lime zest, about 1 minute.
3. 3
   Add the condensed milk and mix again.
4. 4
   Reduce the speed to medium and add the lime juice.
5. 5
   Mix for 1 more minute until thoroughly combined.
6. 6
   Pour the filling into the pie shell.
7. 7
   To bake, place the pie plate on a baking sheet and bake for 15 to 20 minutes, or until the pie is firm in the middle but still soft to the touch.
8. 8
   Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 45 minutes.
9. 9
   Refrigerate for at least 1 more hour before serving.
10. 10
    When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie.
11. 11
    If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
12. 12
    Place a slice of lime on top of the whipped cream for decoration.
13. 13
    Key Lime Pie should be served cold.
14. 14
    It can be stored in the refrigerator for up to 3 days.
15. 15
    Key limes are smaller, lighter in color, and more tart than more commonly found limes.
16. 16
    The trick to getting the most juice out of them is to pop them in the microwave for ten seconds, then roll them on the counter before juicing them.