Key Lime (or Not) Pie

1. 1

   Preheat the oven to 325F.

2. 2

   Whisk the egg yolks and lime zest together in a bowl for about 2 minutes, until a light greenish yellow color.

3. 3

   Whisk in the milk, then the lime juice, and set aside at room temperature for about 5 minutes, until the filling thickens and the whisk leaves tracks in it.

4. 4

   Spread the filling evenly in the crust.

5. 5

   Bake for about 15 minutes, until almost completely set.

6. 6

   The filling should wobble a bit when the pan is jiggled.

7. 7

   Cool to room temperature on a wire rack, then chill in the refrigerator for at least 3 hours before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.