Key Lime Pie

for a 9 inch graham cracker crust ( I used a premade pie crust brushed
with a beaten egg for a crunchier crust or you may brush with melted
butter for a chewier crust and then prebake din 350 degree oven for
about 5 minutes):
1/2 cup key lime juice (regular fresh lime juice may also be substituted)
zest of 1 large lime
14 oz can of condensed milk (not the low fat kind)
3 egg yolks

Combine the lime juice, half of the lime zest, condensed milk, and egg
yolks and beat until smooth.  Pour into prebaked pie crust and bake in
350 degree oven for about 15 minutes.  Allow the pie to cool
completely and chill in fridge.  I made the whipped cream topping
using about a cup of heavy cream, 1 tablespoon of powdered sugar (vary
depending on your taste), and half a teaspoon of vanilla and beat to
soft peaks--then spread over chilled pie.  I then sprinkled the
remaining half of lime zest over the pie.  My pies last very well in
the fridge for up to five days.    Enjoy!!!
- S. T.