Key Lime Pie



  • 2 (14-ounce) can sweetened condensed milk
  • 6 egg yolks
  • 1/2 cup key lime juice
  • 1 (9-inch) graham cracker piecrust
  • Whipped cream, to garnish



  1. Preheat oven to 300 degrees F.
  2. In a mixer on low-medium speed, blend the milk and egg yolks at low speed until smooth. Add the key lime juice and finish blending.
  3. 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.
  4. Refrigerate for 1 to 2 hours before serving. Serve cold and top with fresh whipped cream.