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Key Lime Pie

9-inch Graham-cracker pie shell
5 large egg yolks
14-oz can sweetened condensed milk
1/2 cup Key Lime Juice (or 3/4 cup juice from regular limes)

finely grated rind of 1 lime, optional
1 cup heavy whipping cream, optional
3 tablespoons confectioner's sugar, optional

Preheat the oven to 350F. Put the yolks into a large bowl and
blend with a fork or a wire whisk. Then slowly blend in the
condensed milk, a bit at a time. Then do the same for the lime
juice. The next step is optional - you can either blend in the
grated rind, or you can sprinkle it on top of the pie before baking,
or you can leave it out altogether.

Pop it in the preheated oven and bake for 13-15 minutes.

While it's baking, whip the cream, slowly adding the confectioner's
sugar.

After the pie is done baking, let it cool for an hour or so on a
wire rack, then transfer it to the refrigerator to chill.

Use the whipped cream to garnish the whole pie, induvidual slices,
or whatever. I usually garnish individual slices with a slice of
lime split and twisted.

Serve with strong, hot, black coffee. Preferably with a shot of
Bushmill's added.

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