Instructions: One of the attractions of Key lime pie is simplicity: Its one of the easiest desserts to make.

This recipe is the classic version. We tested it with fresh Key limes and regular Persian limes; the latter a pale imitation of the former.

If you must use Persians, throw in a teaspoon of grated lime peel (green part only) to intensify the flavor.

4 egg yolks
1 (14-ounce)

can sweetened condensed milk
4 ounces Key lime juice (1/2 cup)

1 9 inch graham cracker crust
Whipped cream
Lime slices

Preheat oven to 350 degrees. Combine the yolks and condensed milk in a medium bowl and mix well. Add lime juice a little at a time and beat until the filling is smooth and creamy. Pour into crust and bake 15 minutes. Cool 15 minutes, then refrigerate. Serve thoroughly chilled, topped with whipped cream and garnished with lime slices.

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