Key Lime Pie

1. 1

   Preheat oven to 325.

2. 2

   Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes.

3. 3

   Beat in milk, then juice; set aside at room temperature to thicken.

4. 4

   Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.

5. 5

   Return pie to wire rack; cool to room temperature.

6. 6

   Refrigerate until well chilled, at least 3 hours.

7. 7

   (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.

8. 8

   ).

No additional tips available.