Preheat oven to 350 degrees.
Squeeze 5/8 to 3/4 cup of fresh key lime juice (from maybe 16 or so key limes). I use 3/4 cup
key lime juice. Beware of brands that imply they are key lime juice, but aren't. Read
Separate 4 eggs, keeping only the yolks for this recipe. I freeze the whites in 2 packages
for later use.
Mix the can of sweetened, condensed milk and egg yolks with a spoon until blended. Don't over mix or over beat.
Very slowly mix in the key lime juice, stirring as you pour. For this I wish I had 3 hands. Again, don't overbeat!
Pour into 9 inch graham cracker crust. Bake at 350 degrees for 10-15 minutes until
the pie "sets." (Which means it's firm like pudding is firm. It takes 15 min in my oven.)
Turn off oven. Check pie by wiggling pan to see that the interior is set. Leave in cooling oven for 1/2 hour.
Remove from oven, cool and refrigerate overnight. Serve cold, optionally with a puff of whipped cream, and decorate with
a thin slice of key lime or regular lime.