Bev's Key Lime Pie Recipe
1 1/2 cups key lime juice
3 cans sweetened condensed milk
12 egg yolks
2 tsp key lime zest
Pour the three cans of sweetened condensed milk into the mixing bowl of a stand mixer. Turn mixer on low and slowly add the egg yolks blending till the mixture is consistent. Add 1/2 of the key lime juice and blend. Add the rest of the key lime juice and the zest, blending until the mixture is consistent and the zest is evenly distributed. Divide the mixture evenly between two 9 inch graham cracker pie shells. Heat oven to 350 degrees and put the pies on the top rack. Bake for 10 minutes to kill any possible salmonella from the eggs. Cool on a rack and refrigerate overnight.
*The recipe can be cut by 1/3 and use an 8 inch pie shell for 1 pie.
