Very Key Lime Pie

• 1 each pie shell (9 inch) crumbs, ginger-flavoured
• 28 ounces milk, sweetened condensed
• 2 tablespoons lime zest grated
• 113 cups lime juice
• 2 large egg yolks beaten
• 1/4 teaspoon salt
• 1/4 teaspoon citric acid
• 1 cup heavy whipping cream
• 2 tablespoons sugar

1. In a medium bowl, stir together the condensed milk, lime zest and juice, egg yolks, salt and optional citric acid.
2. When these ingredients are thoroughly combined and smooth, pour them into the baked crust.
3. Chill the pie for 4 hours.
4. Whip the heavy cream until it forms soft peaks.
5. Gradually add the sugar and continue whipping until the cream forms stiff peaks.
6. Spread the whipped cream decoratively over the pide filling, sprinkle the optional lime rind over the cream and serve the pie as soon as possible.
7. It doesn't cut very neatly, but no one will care.

pie shell, milk, lime zest, lime juice, egg yolks, salt, citric acid, heavy whipping cream, sugar

Taken from recipeland.com/recipe/v/very-key-lime-pie-40942 (may not work)