Salli's KEY LIME CREAM PIE
5 extra-large egg yolks at room temperature1
14-oz. can sweetened, condensed  milk  (Eagle Brand)
1/2 cup fresh or bottled Key lime juice [Nellie & JoeÕs brand is good]
One graham cracker pie crust
Sweetened whipped cream made from 1/2 pint heavy whipping cream
1/3 cup sugar and 1/2 tsp. vanilla

To make pie crust:
Combine 1 1/4 cups graham cracker crumbs with 1/3 cup melted butter and 3 Tbsp. sugar.  Press into 9-inch pie tin.

Beat the egg yolks in a medium-size mixing bowl until combined.  Blend in the milk and lime juice. Pour filling into pie shell.  Bake in a preheated 350¡ oven for 15 to 20 minutes, or until it is set. Cool to room temperature. Prepare whipped cream.  Spoon over the pie filling, covering entirely. Chill for at least 3 hours.

Adapted from Country Pies: A Seasonal Sampler 

Salli Christenson sallichris@mondodyne.com