KEEPIN' IT COOL

This is a really easy and delicious Key Lime Pie recipe. I have had this recipe since I played music in Marathon, Florida, a hundred years ago and before Max was born. It's the real deal and is so refreshing and DELICIOUS!! I hadn't made this in years (since moving to Tennessee from Ft. Lauderdale), but it's becoming a staple on our picnic table. I was told that real Key Lime Pie doesn't have meringue, so I don't, but I do put some dollops of fresh whipped cream on top...sparingly. Not only does it make it look gorgeous, it adds a little sweetness, too. If you've even been considering making a Key Lime Pie...make this one. You'll be a Rock Star!!

KEY LIME PIE

4 egg yolks, beaten till lighter in color (a butter yellow)
1 Cup fresh key lime juice (or substitute 1/2 fresh lime & 1/2 fresh lemon juice for key limes)
2 (14 oz) cans sweetened condensed milk
1 (9 in.) graham cracker crust ( ready made or bake your own)

Preheat oven to 375. Combine egg yolks, sweetened condensed milk and juice. Mix well. Pour into pie crust. (I pre-bake my crust since I make my own, but this is optional.)
Bake for 30 minutes. Allow to cool completely. Garnish with a little fresh whipped cream and a fresh lime slice as you serve a piece.
TIP: Please use fresh key lime juice, not bottled. It will take about 25-30 limes. If you can't find key limes, use the lime and lemon suggestion. Just make it fresh juice.
** You'll probably have some filling left over but this is the best combination to get the right texture and to fill the crust.
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