I love key lime pie.  And there are as many variations out there as there are types of limes. Some recipes are cheesecake-like, some are curd-like, and some are more creamy, almost pudding-like.  This recipe is a creamy version, fast and easy.

Note: I don’t actually use key limes… they’re tiny (which means squeezing LOTS of limes), hard to find, and more tart.  I just use Persian limes, the regular ones you find in the grocery store, as they are sweeter.

Key lime pie is one of those desserts I look forward to after a summer BBQ. It’s so refreshing… and cold!

Ingredients:

• 4 extra large egg yolks
• two 14-ounce cans sweetened condensed milk
• 3/4 cup (6 ounces) Persian lime juice
• zest of 1 lime

Directions: Preheat oven to 350°F.

Whisk together the egg yolks and condensed milk.  Add the lime juice and zest.  The mixture will thicken almost immediately.  Pour into a vanilla wafer crust and smooth with a spatula.

Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft-looking.  Cool for several hours (or overnight) before serving.  

Top with slightly sweetened whipped cream if desired.

Yield: one 9” pie, 8 servings.

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