Key West Key Lime Pie
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This is the real deal recipe for key lime pie. Straight from a famous restaurant in Key West. You could add green food coloring if you wish, but we think natural is better. We also don't really add the whipped cream. You can also adjust the tartest of this pie by adjusting the amount of lime juice (sometimes I like it a little more tart than sweet, so I add more).

When we were in South Texas, and key limes were about 25 cents a pound. While there we made this pie quite often.

1 14oz can sweetened condensed milk
3 egg yolks
1/3 cup fresh key lime juice
 1 9" graham cracker pie shell
Whipped cream, to garnish (optional)
Preheat oven to 300 degrees.

In a mixer on low speed, blend the milk and egg yolks together until smooth. Add the key lime juice and finish blending.

Gently pour the mixture into the piecrust and bake for 15 minutes. Remove the pie from the oven and let cool for another 15 minutes before refrigerating.

Refrigerate for 1 to 2 hours before serving. Serve cold. Top with fresh whipped cream, if desired.