Kelly's Rich and Creamy Key Lime Pie

Preheat oven to 325º.

In medium bowl, gently whisk eggs.

Slowly whisk in sweetened condensed milk.

Slowly whisk in key lime juice.

*Do not over mix, this will create bubbles. Just stir gently til all ingredients are mixed together well.

Pop into oven for 40-45 minutes. *My oven takes 44 minutes exactly.

The edge of pie will just START to slightly poof up and the edge of pie will also be very SLIGHTLY a pale golden brown. Just very lightly browned. The pie also will no longer jiggle.

Let cool. Pie will set up perfectly as it cools.

Refrigerate at least 4-6 hours or overnight.

Pie gets even better the next day! :).

Serve with whipped cream topping.

Garnish with slices of key limes, kiwi and/or fanned strawberries if desired.

VERY rich and creamy!

**You can save the egg whites and make a meringue top if preffered. But we like the cool, smooth creaminess of sweetened whipped cream much better than meringue. ;).

The only other thing I do, is I do add 2 drops green food coloring to the pie for a bit of green color. But this is totally up to you!

*If preferred, you can also bake this pie in a 9" deep dish pastry crust. ?