1 3/4 cups sweetened condensed milk
4 egg yolks
6 Tablespoons Key lime juice
1 9-inch prepared graham cracker pie shell
1 1/2 cups heavy cream, whipped
1/4 teaspoon vanilla
1 fresh lime, sliced
Preheat oven to 350.
Combine milk and egg yolks in a blender or food processor on low speed. Slowly add lime juice, mixing until well blended. Pour into pie shell and bake 2 minutes. Let cool and refrigerate. Top with whipped cream and a slice of lime.
I love Key Lime pie, and I hope this isn't really the recipe that used to be served at Chef Mickey's. It is a nice consistency and puffs up nicely. BUT...this pie is way too sweet to be in the citrus pie family. It needs less sweetened condensed milk and much more lime juice with perhaps some lime zest tossed in as well.
