Key Lime Pie

You'll find Nellie and Joe's Key Lime Juice in most grocery stores.

8 or 9 inch graham cracker crust pie shell

5 egg yolks

14 ounce can sweetened condensed milk

6 to 8 tablespoons Nellie and Joe’s Key Lime Juice, or more to taste

1 cup heavy cream

3 tablespoons confectioners’ sugar

grated zest of 1 lime

Prepare graham cracker crust according to box instructions of the graham cracker crumbs you buy.  Bake it according to directions and set aside to cool.

Preheat oven to 350 degrees.  Put the yolks in a large bowl and whisk them slightly.  Slowly whisk in the sweetened condensed milk.  Then whisk in the lime juice.  The filling should taste slightly tart and tangy.  Pour the filling into the pie shell and bake at 350 degrees for 12 minutes.  Remove and cool completely.  When pie is cooled, whip cold cream slowly adding the confectioners’ sugar until cream is thickened (be careful not to over whip the cream as it will become butter) .  Spread the whipped cream over the pie and sprinkle the lime zest over the top.  Freeze pie uncovered for 2 hours; then cover pie and keep in freezer until 15 minutes before serving.  Cut pie after it has been out of the freezer for about 15 minutes for easy serving.