| 1 | Squeeze juice from 4 lg or 6 small key limes and grate rind; set aside. |
| 2 | Using a whisk beat egg yolks until buttercup yellow. |
| 3 | Add about half the condensed milk, using whisk. |
| 4 | Blend well and add remaining milk. |
| 5 | Add half the lime juice and blend slowly. |
| 6 | Add remaining juice and blend. |
| 7 | Add grated rind; mix and pour into chilled pie crust. |
| 8 | Refrigerate 4 hours. |
| 9 | May be frozen. |
| 10 | To serve, slice while still frozen and let stand about 10 minutes. |
| 11 | Top with whipped cream |
