Key Lime Pie

• servings: 9 pies
• total time: 3 hours 30 minutes

Ingredients

4 egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup Key lime juice (see note)

1/2 teaspoon cream of tartar

1 9-inch graham cracker crust

Whipped cream

Directions

Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.

Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.

Notes

Made this several times for Sam! Most recent time, I was able to find real key limes at Kroger, which made a big difference!

https://cooking.nytimes.com/recipes/10862-key-lime-pie