Key West Key Lime Pie

1 can of 14 oz sweetened condensed milk
4 egg yolks (use whites for meringue topping)
3 oz key lime juice

On medium speed, whip milk and egg yolks together until light and creamy. Add juice on low speed for 2 to 3 seconds. Make sure juice is well combined (fold with spatula if necessary). Pour into baked pie shell or graham cracker crust and refrigerate.

Top with whipped cream or meringue.