Chef Melinda Foley's - Key Lime Pie
1 can condensed milk (14 ounces)3 large egg yolks, beaten
2/3 cup Nellie and Joe’s Key Lime Juice
Zest of one lime
1 Graham Cracker pie crust
Whipped topping
Preheat oven to 350 degrees
Combine first three ingredients into mixing bowl. Mix well with electric mixer. With a spatula or spoon, fold in the lime zest.
Pour mixture into a ready made pie crust. Place the filled crust on a sturdy baking sheet and bake for 15 minutes. Remove from oven and let cool on cooling rack about 45 minutes. At this point, the pie can be covered and put in the refrigerator or freezer. If preparing the pie for the same day, place in the refrigerator until completely cool. Add whipped topping. This recipe can easily be doubled or tripled.