Killer Key Lime Pie – Serves 8, Terry

1 block of cream cheese 8-ounce — softened
1 can of sweetened condensed milk 14-ounce
3 egg yolks
1/2 cup of Nellie & Joe’s Famous Key West Lime Juice
1 graham cracker crust  9-inch

Preheat oven to 350 degrees.

Beat softened cream cheese until creamy (by hand or mixer). Add sweetened condensed milk, and beat to mix. Add egg yolks, and beat to mix well. Add lime juice, and beat again.

Pour filling into crust and smooth over. Set filled pie on baking sheet and place in pre-heated oven.
Bake 10 minutes, until filling begins to set.

Remove pie, cool on rack briefly at room temperature, then place in  refrigerator and chill at least an hour until well set.

Note: “The key to this recipe is the juice,” Tipton says. “Do not use regular lime juice.” Tipton says he has found it in several stores in the valley, sometimes in the ‘mixers’ section’ often next to Rose’s lime juice.  Do not use Rose’s.