The version I made used 4 egg yolks, 2 14-oz cans sweetened condensed milk (low fat), 1 cup "lime juice" (half fresh lime juice, half bottled lemon juice) and 1 9-inch prepared graham cracker crust, though I wish I'd gotten the next size up - the pie was REALLY full and I had a little leftover filling.
I baked for 25 minutes and we allowed it to rest overnight in the refrigerator. It was absolutely delicious! I think it might be the best pie I've ever made which is crazy since I'm not even that big of a fan of key lime pie. The texture and taste are really fabulous!
Easy Key Lime Pie I adapted from on All Recipes.com
4 egg yolks, beaten
2 (14 ounce) can sweetened condensed milk (low fat is ok)
1 cup lime juice (or half lime / half lemon)
1 (9 inch) prepared graham cracker crust
- Preheat oven to 375 degrees F.
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.