| 1 | Note on the limes: *key* limes are supposed to be used - they"re a bit smaller and are more tart than the regular limes you see in the market. |
| 2 | Ask your grocer if he/she can get "em - they make a better pie. |
| 3 | Because the key limes are more tart, you have to use a bit less juice than when you have the regular ones... |
| 4 | Directions: preheat the oven to 350°F. |
| 5 | Put the yolks into a large bowl and beat "em with a fork or a wire whisk. |
| 6 | Don"t kill "em, just blend "em together. |
| 7 | Then slowly blend in the condensed milk, a bit at a time. |
| 8 | Then do the same for the lime juice. |
| 9 | The next step is optional ~ you can either blend in the grated rind, or you can sprinkle it on top of the pie before baking, or you can leave it out altogether. |
| 10 | My personal preference is to blend it in. now - pop it in your preheated oven and bake for 13-15 minutes. |
| 11 | While it"s baking, whip the cream, slowly adding the confectioner"s sugar while you"re whipping. |
| 12 | After it"s done baking, let it cool for an hour or so on a wire rack, then transfer it to the refrigerator to chill. |
| 13 | Some people like it at room temperature, but i prefer it chilled. |
| 14 | If you leave it out *too* long, it goes runny. |
| 15 | Now that it"s chilled, you can use the whipped cream to garnish the whole pie, induvidual slices, or whatever. |
| 16 | I usually garnish induvidual slices with a lice of lime split & twisted. |
| 17 | Serve with strong, hot, black coffee. |
| 18 | Preferably with a shot of bushmill"s added |
