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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).
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