This recipe makes a 9-inch pie.
9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired. See recipe.)
1/2-cup Kermit’s Key Lime Juice
Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Pour into piecrust.
Bake in preheated 300-degree oven for 15 minutes.
Cool pie 20 minutes before refrigerating.
Serve chilled Key Lime pie with whipped cream topping or meringue.
Traditionally, Key Lime pie is enjoyed plain, with a whipped cream topping, or with a meringue topping. For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie. The complimentary flavors are sure to please.