Key Lime Cream Pie recipe

1 servings

1 (9 inch) pie crust, baked

3 eggs, beaten

1 (14 ounce) can sweetened condensed milk

1/2 cup key lime juice

1 teaspoon grated lime zest

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind.

Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended.

Pour into baked pastry shell.

Bake in preheated oven for 30 to 35 minutes, until center is set.

Cool on a rack for 15 minutes, then chill at least 2 hours before serving.

Garnish with whipped cream if desired.

Immediately refrigerate any leftovers.

Do not store for longer than 3 days.