Easy Cooking: Key Lime Pie

Can't claim this recipe as my own. I've used the recipe from the bottle of Nellie & Joe's Key Lime Juice for years. An authentic Key Lime Pie is not green. It's yellow because the Key limes from Key West produce a yellow juice, unlike that from the more familiar green limes. Besides, any Key lime pie that's really green has had green food coloring added.

1 9-inch graham cracker pie crust

1 can (14 ounces) sweetened condensed milk

3 egg yolks (whites not used)

1/2 cup Key lime juice

1 cup whipping cream

1/4 cup sugar

1 teaspoon vanilla extract

Whisk together milk, egg yolks and lime juice until mixture is creamy. Pour it into the pie crust. Bake pie in a preheated 350-degree oven for 15 minutes. Remove pie from oven and allow to cool 10 minutes before placing it in the refrigerator.

When pie is chilled, whip the cream with sugar and vanilla until stiff peaks form. Spread over the filling or pile high around the edge. Serve the pie immediately or place it back in refrigerator to serve later. Cut the pie into 6 pieces and enjoy.

Note: I recommend Eagle Brand sweetened condensed milk because it has the perfect taste and consistency for this pie. Don't use evaporated milk because it has no sugar and won't allow the filling to set up. Cool Whip can be substituted for the whipped cream, if you want, but there's nothing like the real thing for this special pie.