3/4 c Key Lime juice
2 1/4 c Sweetened condensed milk
3 Egg yolks
Sweetened whipped cream 2 ts Key Lime juice
1 ts Grated Key lime rind
1 9″ graham cracker pie crust
Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Mrs. Harold T. Cook —–