Key Lime (or Not) Pie

• 1 recipe Graham Cracker Crust (page 23), prebaked
• 4 egg yolks
• 1 rounded tablespoon grated lime zest
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup freshly squeezed lime juice, made with Key limes or regular limes

1. Preheat the oven to 325F.
2. Whisk the egg yolks and lime zest together in a bowl for about 2 minutes, until a light greenish yellow color.
3. Whisk in the milk, then the lime juice, and set aside at room temperature for about 5 minutes, until the filling thickens and the whisk leaves tracks in it.
4. Spread the filling evenly in the crust.
5. Bake for about 15 minutes, until almost completely set.
6. The filling should wobble a bit when the pan is jiggled.
7. Cool to room temperature on a wire rack, then chill in the refrigerator for at least 3 hours before slicing.

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

Taken from www.epicurious.com/recipes/food/views/key-lime-or-not-pie-390097 (may not work)