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1
Preheat the oven to 350F.
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2
To prepare the filling, using an electric mixer on high speed, beat together the egg yolks and lime zest, about 1 minute.
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3
Add the condensed milk and mix again.
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4
Reduce the speed to medium and add the lime juice.
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5
Mix for 1 more minute until thoroughly combined.
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6
Pour the filling into the pie shell.
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7
To bake, place the pie plate on a baking sheet and bake for 15 to 20 minutes, or until the pie is firm in the middle but still soft to the touch.
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8
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 45 minutes.
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9
Refrigerate for at least 1 more hour before serving.
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10
When ready to serve, remove the pie from the refrigerator and evenly distribute the whipped cream across the top of the pie.
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11
If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
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12
Place a slice of lime on top of the whipped cream for decoration.
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13
Key Lime Pie should be served cold.
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14
It can be stored in the refrigerator for up to 3 days.
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15
Key limes are smaller, lighter in color, and more tart than more commonly found limes.
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16
The trick to getting the most juice out of them is to pop them in the microwave for ten seconds, then roll them on the counter before juicing them.
