Key Lime Pie

I was very surprised at how quick and easy it is to make key lime pie. I learned that this pie was first made in Florida, and that sweetened condensed milk was added to the recipe in 1856. Most people seem very adamant that this pie should never be made with anything but fresh squeezed key limes; I used the bottled juice and thought it still tasted great. Maybe next time I'll try doing a meringue topping rather than whipped cream so I can use all of those left over egg whites.

Graham cracker crust
4 large egg yolks
1/2 cup lime juice
1 14 oz can sweetened condensed milk
1 Tbsp grated lime zest
Heavy whipped topping

Preheat oven to 350°  In a mixing bowl, beat egg yolks with a whisk until it is a pale yellow. Slowly add sweetened condensed milk and beat until the mixture is light and fluffy. Add lime juice and zest and mix. Pour lime mixture into graham cracker crust and bake approximately 12 minutes. Remove from oven and cool. Chill before serving and top with whipping cream.