Key Lime Pie
4 teaspoons grated zest and 1/2 cup strained juice from 3 or 4 limes
4 large egg yolks
1 (14 oz) can sweetened condensed milk
For the filling: whisk the zest and yolks in a medium nonreactive bowl until tinted light green(about 2 minutes). Beat in the condensed milk, then the juice and set aside at room temperature to thicken(about 30 minutes)
Prepare the crust according to package directions(or if you're adventurous make it from scratch). Pour filling into crust and bake at 325 for 15-17 minutes until you can pull it out and it's still a bit jiggly in the center. Put pie on wire cooling rack to cool until room temp, then refrigerate covered for at least 3 hours. Top with whipped cream and garnish with sugared lime slices if you want.
Pairs Well With
I got this recipe from a fellow Nestie (who got it from the New Best Recipe Cookbook)...I tried it myself, and it's really easy and really good! I used a store-bought pie crust, but I think next time I might attempt to make my own.
From The New Best Recipe cookbook: