Try this Key Lime Pie recipe, or contribute your own.
For the filing:
Preheat the oven to 350 degrees F. Meanwhile, beat the egg yolks at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the filling into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate for at least 2 hours. You may freeze for 15 to 20 minutes before serving.
For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.