Beth Morris’s Key Lime Pie
- 9” graham cracker pie crust
- 14 oz can sweeten condensed milk
- 3 whole eggs
- ½ cup Nellie & Joe’s Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth.
Pour filling into pie crust and bake at 350º for 15 minutes.
Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.