Key Lime Pie

• 6 large egg yolks
• 2 14-ounce cans sweetened condensed milk
• 1 cup freshly squeezed or bottled Key lime juice
• 1 tablespoon finely grated lime zest
• One prepared 9-inch graham cracker crust, refrigerated
• 2 to 3 cups lightly sweetened whipped cream, for topping

1. In a mixing bowl, beat yolks until thick, about 3 minutes.
2. Add condensed milk, lime juice and lime zest.
3. Beat again until well blended, about 1 minute.
4. Pour into pie shell, filling it to the brim and mounding slightly on top.
5. Cover with plastic wrap, stretching wrap tightly across surface.
6. Freeze until firm, at least three hours.
7. Just before serving, remove from freezer and discard plastic wrap.
8. Allow to rest for 5 minutes, then spread with whipped cream and serve.

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

Taken from cooking.nytimes.com/recipes/1014850 (may not work)