Key lime pie

We saw a bag of key limes at Meijer for $1.99 which I was naturally unable to resist due to my affinity for key lime pie.  Once I found out how easy key lime pie was to make (3-4 ingredients plus the crust), there was no stopping it.  I used elements from multiple recipes which were more or less all the same: beat egg yolks, add condensed milk, add lime juice (and zest if wanted), pour into crust, and bake in order to kill bacteria.

Our notes:

• Juicing the limes was the hardest part of the whole endeavour.  We probably used about half of the bag to get the 1/2 cup of juice needed, but at the same time, that's really only about $1 worth of fruit.
• I used about 1 1/2 tsp. of lime zest.  This was probably too much for the resultant pie we had; at first glance it looked like I had made a quiche with green onions in it.  Ordinarily I would have just slathered on a bunch of whipped cream (none of that Cool Whip stuff, thanks) to cover any blemishes, but because of the circumstances I couldn't do this.  So the solution is to either use more lime zest and cover the pie with whipped cream or meringue, or not use much (if any) zest and just serve the pie straight.
• However, the amount of filling the recipe produced only filled the pie shell maybe 2/3 of the way up.  Given this, I would tend to just use the lime zest and then use whipped cream to fill the rest of the pie shell.
• One of the few variations among the recipes I looked at was baking time.  Technically, key lime pie does not need to be baked due to the chemical properties of the ingredients, but with bacteriological concerns today most recipes tell you to bake the pie.  I baked mine for 12 minutes; it's hard to say whether a longer baking time would have resulted in a firmer consistency as this pie was a bit softer than I had been expecting.
• This is definitely not a pie to eat before chilling it for several hours.

Multiple people gave their approval; I would consider that a success in any culinary adventure!

Not Pac-Man.  Also, not a quiche.