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I made many key lime pies before I found one I truly love. I want the proper “tang” factor in the flavor and the texture to smooth, silky and rich. I serve this with an excessive amount of unsweetened whipped cream to dollop on top to offset the sweetness.  Because the recipe requires 2 cups condensed milk, you will have some leftover from the second can. Pour that excess into a small pot and simmer until it caramelizes and turns golden brown, 3-5 minutes. Serve the caramel with the whipped cream or simply drizzle it over the pie before serving.

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