(from Our Best Bites cookbook)
1, 9” graham cracker crust (I made my own)
5 egg yolks
1 14-oz. can sweetened condensed milk
Around 1/2 c. lime juice. (tip from the cookbook: Fresh key lime juice is best, then regular lime juice, then bottled key lime juice. If you're going to use bottled regular lime juice, don't. Honestly, I'm too lazy to juice those tiny little key limes, so I just juice regular limes and call it a day.)
2 drops green food coloring (optional)
Preheat oven to 350. In a medium bowl, combine egg yolks, sweetened condensed milk, and lime juice. Pour into pie crust. Bake 10-11 minutes. Remove from oven and allow to cool; chill in refrigerator until ready to serve. Serve with a dollop of sweetened whipped cream.
*Can also be made into 10 mini graham cracker crust pies, bake 10-11 minutes.
Sweetened Whipped Cream
1 c. whipping cream
1/3 c. powdered sugar
Combine whipping cream and powdered sugar. Beat with an electric mixer on high speed until soft peaks form.
Make sure to chill this long enough in the refrigerator in order to fully set the pie. (The pie I brought to girls night didn't chill quite long enough in the refrigerator.)
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