There are seemingly hundreds of variations on key lime pie recipes to be found. This is the one we've used in the Hagan family for years.

Ingredients
4 large or extra large egg yolks
1 - 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
1 graham cracker or vanilla wafer crust.

D i r e c t i o n s
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice Mix at slow speed until mixture begins to thicken. Pour into pie shell then set in refrigerator until set. Don't skimp on the juice or you'll get a runny set.

NOTE: This is not a baked pie. If you are concerned with bacterial contamination from the eggs you can bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs. We have never done this ourselves as I believe the acidity in the lime juice is quite sufficient to coagulate any lurking bacteria as it does the proteins in the egg yolks and milk.

If you like you may make meringue with the left over egg whites to top the pie with then bake in a hot oven until the meringue begins to brown, but we stopped doing this long ago ourselves. For sure do not add any green coloring!

.....Alan.

Thank you for this recipe A.T. Hagan, I made this pie and everyone loved it, it had the perfect amount of lime juice and melted in the mouth, I will definatly make this many more times,
Sincerely,
James