Key Lime Pie

Sometimes simple is better.  This is one of the best Key Lime Pies I’ve ever had, gluten-free or not.

• 1 (14-oz.) can sweetened condensed milk
• 1/2 c. key lime juice (key lime is better, but regular lime will work)
• 1-1/2 t. grated lime zest
• 2 egg yolks
• Graham Cracker-style Pie Crust

1. Preheat oven to 350*.
2. In a medium bowl, combine the milk, lime juice, and 1 t. zest.  Blend in the egg yolks.
3. Pour the filling into the crust and sprinkle with the remaining zest.
4. Bake for 12-15 minutes (14 min. was what mine needed).