Know what I made for tonight's dessert?

Key Lime Pie!

I crave it. It tastes like summer to me.

Key Lime Pie

1 graham cracker pie shell

1 can (about 15 ounces) sweetened condensed milk

4 egg yolks

4 ounces key lime juice

Dampen the crust with the discarded white of one of the eggs and bake for about 5 minutes in a 375 degree oven. While it's baking, whisk the yolks, one at a time, into the milk. Combine very thoroughly or you will have streaks in the finished pie. Remove the crust from the oven and reduce heat to 350 degrees. Gently fold the lime juice into the milk/egg mixture. The custard will start to thicken. Mix gently but, again, thoroughly. Pour into the crust and place in the oven for about 8 minutes. Remove, cool on a rack and refrigerate. Serve with a healthy dollop of real whipped cream (if you're going to go to the trouble of making the pie, why spoil it with RediWhip?).

If I am making this for company, I always make it the day before because the lime flavor intensifies and richens.

So... that's tonight's dessert. Stop by for leftovers!