| 1 | Bake pie shell or use a graham cracker crust if you prefer. |
| 2 | Beat yolks on medium speed until thick and lemon-colored. |
| 3 | Heat juice in a saucepan over medium heat until thoroughly heated. |
| 4 | Gradually stir about ?of hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly. |
| 5 | Cook 2 minutes - stirring continually. |
| 6 | Remove from heat and cool. |
| 7 | Add sweetened condensed milk - stirring until mixture thickens. |
| 8 | Spoon filling into crust. |
| 9 | Refrigerate until thoroughly chilled. |
| 10 | Beat cream with electric mixer at high speed until foamy. |
| 11 | Add sugar, 1 tablespoon at a time until stiff peaks form. |
| 12 | Spoon whipped cream onto pie. |
| 13 | Refrigerate until serving time |
