Ingredients
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6 egg yolks
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2 (14 oz.) cans sweetened condensed milk, (*not evaporated)
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1 cup Nellie & Joe’s Famous Key West Lime Juice
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enough pie pastry for 1 – 9″ deep dish pie crust
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whipped cream, Cool Whip*, Redi-Whip or homemade meringue for topping
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(*I used every bit of an 8 oz. container of Cool Whip for this one.)
Instructions
Preheat oven to 325 degrees.In large mixing bowl, whisk egg yolks until smooth and combined. Slowly whisk in sweetened condensed milk streaming into bowl. Add key lime juice, a little at a time, whisking in. Set aside.Line pie plate with pastry. Trim top and flute edge or press with tines of a fork.Pour filling into pie shell, scraping bowl with a rubber spatula, and bake in 325 degree oven for 40-45 minutes until just set, and edges are a little cracked but not dry or browned. Pie jiggles slightly when lightly shaken, but not runny or loose in the middle. It will be slightly poofed, but will settle while cooling. Cool completely before topping no matter what you’re topping it with. (*If using Redi-Whip, only top serving slices when serving. Don’t pre-top because it melts.)*To Make Top: Paint 2 stripes of food coloring (I used gel and a tiny paintbrush) up insides of pastry bag. Place Cool Whip into bag carefully, spoonfuls at a time, and squeeze out until you see the color you have added.
