Pre-heat oven to 250℉
Separate yolks. It's best to do this at egg's coldest temp. In mixing bowl, beat yolks on medium-high until they are pale yellow and firm.
Turn of the mixer, and add in the condensed milk. Blend eggs & milk on low for minute. Scrape down the sides of the bowl if necessary, then turn the mixer back on low.
Dissolve cornstarch into Key Lime juice, and slowly add into the egg/milk mix until fully combined.
Pour 1 lb. of mixture into graham cracker shell. Any remaining mix, pour into a Pyrex dish to have as a snack for being a such a hard-working Cheffie.
Bake for 30 minutes. Pies should be solid, just the slightest "shake".
Remove from oven, allow to cool on a rack. Place in the fridge to serve same day, or freezer to store. From frozen, allow 30-45 minutes to thaw.
Serve with a dollop of whipped cream.
