1 graham cracker pie crust
1 can condensed milk
4 egg yolks, beaten
1/2 c. fresh squeezed key lime juice
Fresh whipped cream

Beat 4 egg yolks until frothy; may add 1 egg white and beat with egg yolks for a more chiffon-like filling.

Add 1 can condensed milk and mix well. Add 1/2 cup freshly squeezed key lime juice; mix well.

Pour into graham cracker crust. Bake 10-15 minutes at 350°F.

Chill well in refrigerator until filling is set. Serve with fresh whipped cream. The pie also freezes well, especially with the egg white added to the filling.