Lime Pie

• 4 egg yolks
• 1 can (14 ounces) sweet condensed milk
• 3/4 cup fresh squeezed lime juice
• 1 tablespoon grated lime zest
• 1 sweet graham cracker crust in a 9 inch pie pan

1. Pre-heat oven to 350 degrees.
2. In a large bowl add, break yolks.
3. In a seperate bowl mix in milk and lime juice, taste to see if the mixture is tart enough.
4. Add more lime juice, if desired combine juice mixture with the egg yolks and mix well.
5. Add zest and mix very well.
6. Fold into graham cracker crust.
7. Bake in pre-heated 350 degree oven 15 to 25 minutes, or until the middle has set nicely.
8. TIP:
9. COOKING WITH LIME-SEVICHE
10. The acid in the lime "juice cooks" the seafood.
11. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp.
12. Season with salt, pepper, and your favorite spice, serve over salad.

egg yolks, sweet condensed milk, fresh squeezed lime juice, lime zest, graham cracker crust

Taken from www.foodnetwork.com/recipes/lime-pie-recipe0.html (may not work)