Key Lime Pie

1  9-in pie shell
5 egg yolks
14 oz sweetened condensed milk
8 T lime juice

Topping

1 c whipping cream
3 T powdered sugar
Zest of 1 lime
 
Preheat oven to 350. Put the yolks in a large bowl and 
beat them with a whisk, just breaking them and mixing 
them well. Slowly stir in the condensed milk. Mixing 
well, stir in the lime juice. Pour the filling into the 
pie shell. Bake for about 12-to-15 minutes. Remove and 
cool. Whip the cream, slowly adding the powdered sugar. 
Spread over the pie and sprinkle zest over. Serve at 
room temperature, but refrigerate if not serving
within 3 hours of baking. This is not very high and
should probably be doubled with added baking time.
Also would make an excellent lemon meringue pie using
lemon juice instead of lime and making a meringue
topping.