Kelly'S Rich And Creamy Key Lime Pie

• 6 egg yolks
• 2 (14 ounce) cans sweetened condensed milk
• 1 cup key lime juice, fresh or bottled
• 1 (9 ounce) keebler graham cracker crust, 10-inch size
• sweetened whipped cream or Cool Whip
• kiwi, slices (to garnish, optional) (optional) or fresh strawberries (to garnish) (optional)

1. Preheat oven to 325u0b0.
2. In medium bowl, gently whisk eggs.
3. Slowly whisk in sweetened condensed milk.
4. Slowly whisk in key lime juice.
5. *Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.
6. Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.
7. The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.
8. Let cool. Pie will set up perfectly as it cools.
9. Refrigerate at least 4-6 hours or overnight.
10. Pie gets even better the next day! :).
11. Serve with whipped cream topping.
12. Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.
13. VERY rich and creamy!
14. ***You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).
15. The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!
16. *If preferred, you can also bake this pie in a 9" deep dish pastry crust.

egg yolks, condensed milk, lime juice, graham cracker crust, cream, fresh strawberries

Taken from www.food.com/recipe/kellys-rich-and-creamy-key-lime-pie-161578 (may not work)