Key Lime Pie

2/3 C lime juice from key limes (yes, they are tiny!)
1 can sweet condensed milk
3 egg yolks at room temperature
graham-cracker pie crust

Preheat oven to 350.

Juice the key limes (microwave five at a time for fifteen seconds, press firmly and roll on a counter, cut in half and juice). 15-20 limes should do.

Beat the yolks with a mixer until fluffy. Place setting on low and beat while slowly adding condensed milk. Beat for three minutes, then slowly add the lime juice. Beat for five minutes.

Pour mixture into pie crust and bake for 10 minutes. Set on wire rack to cool. Refridgerate for 2 hours; freeze for 10 minutes before serving with whipped cream and garnish with thin lime slices.