KeyLime Pie!!!

 This is the best ever Key Lime Pie! Soooo easy and very rewarding! Perfectly full of flavor, and it has that zesty zing to it! I hope you try this recipe! You won't be sorry!!! (The only change I did was I made a graham cracker crust instead of the pastry shell.)

Key Lime Pie
1 recipe Baked Pastry Tart Shell
4 egg yolks
1 14-ounce can (11/4 cups) sweetened condensed milk
1 teaspoon finely shredded lime peel
1/2 cup lime juice (10 to 12 Key limes or 4 to 6 Persian limes) or bottled Key lime juice
Few drops green food coloring (optional)
Sweetened Whipped Cream


Directions

1. Prepare Baked Pastry Tart Shell; set aside.2. For filling, in a medium bowl beat egg yolks with a wire whisk or fork. Gradually whisk or stir in sweetened condensed milk; add lime peel, lime juice, and, if desired, food coloring. Mix well (mixture will thicken slightly).3. Spoon thickened filling into Baked Pastry Tart Shell. Bake in a 350 degree F oven for 15 to 20 minutes or until set. Cool on a wire rack for 1 hour. Chill 2 to 3 hours before serving; cover for longer storage.4. To serve, cut tart into wedges. Pipe Sweetened Whipped Cream onto each wedge.5. Makes 8 slices