Key Lime Pie

4 large or extra large egg yolks
1 14 oz can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 key limes)
2 tap grated lime peel, green portion only
Whipping cream for garnish (optional)

Crust:
16 graham crackers, crushed
3 Tbsp sugar
1/2 cup margarine or butter

Mix the crust ingredients and place them into a 9" pie plate. Bake in a preheated 350 oven for 10-12 minutes, until lightly browned. Place on a wrack to cool.

Use an electric mixer and beat egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condense milk. turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350 for 12 minutes to set the yolks and kill any salmonella in the eggs.

Serve with a lime wedge and dollop of whipped cream, if desired.