The key lime pie recipe that turned into cream sickle pie!

I love citrus deserts and have been curious for some time about turning some of the recipes for lime and lemon pies into something with tangerine or orange. Recently my sister, who worked for many years as a pastry chef, gave me this wonderfully simple recipe for key lime pie.

1 can sweetened, condensed milk
fresh key lime juice to taste (I add and taste till it's just right to me)
2 beaten egg yolks

Pour into a graham cracker crust. Bake at 325 for 20 minutes. Chill and serve with whipped cream.

My sister told me the pie will set up without baking, but raw egg yolks can't be served in restaraunts. If my eggs were farm fresh I would have tried this, but from the grocery I prefer to play it safe.

So the variation I tried was to use the juice of 3 oranges and the zest of 1 orange instead of lime juice. Since oranges are milder and sweeter, the zest kicked the flavor up. The filling was still a bit too sweet at this point, so I added the juice of 1 lemon-Perfect! Since using more juice made the filling thinner, I increased the baking time to 30 minutes. The result was a silky smooth pie that tastes for all the world like a cream sickle! I've made 3 now, and they've turned out perfect every time.

I've also tried 2 other variations I was pleased with. 1 using lemon juice and served with sliced, sweetened strawberries on top- a very nice summer dessert. And another using the juices of lime, lemon, and orange- a tasty citrus explosion for the taste buds!