Key Lime Pie
1 baked pie shell or 1 graham cracker crust ( 8″)
4 egg yolks
5 ounces lime juice (if you can find Key limes it is better), otherwise 10-12 limes
1 can condensed milk
2 tsp. grated lime peel
Green food coloring if desired
Combine the egg yolks and milk, stir in the juice; this takes a while.
Pour into the prepared pie shell, bake at 350: for 20 minutes.
Let cool on a rack for 20 minutes then refrigerate to set the filling.
Top with whipped cream topping:
1/2 cup heavy cream
1 tsp. powdered sugar
Beat together until stiff. Can double.