Key Lime Cream Pie

Directions

Bake pie shell or use a graham cracker crust if you prefer.

Beat yolks on medium speed until thick and lemon-colored.

Heat juice in a saucepan over medium heat until thoroughly heated.

Gradually stir about ¼ of hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly.

Cook 2 minutes - stirring continually.

Remove from heat and cool.

Add sweetened condensed milk - stirring until mixture thickens.

Spoon filling into crust.

Refrigerate until thoroughly chilled.

Beat cream with electric mixer at high speed until foamy.

Add sugar, 1 tablespoon at a time until stiff peaks form.

Spoon whipped cream onto pie.

Refrigerate until serving time.