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To Make The Filling:
While the crust is baking, whisk together the condensed milk and
egg yolks in a bowl until combined. Add juice and whisk by hand for
1 minute until combined and slightly thickened.
Pour filling into crust and bake on the middle oven shelf for 15
minutes. Transfer pie to a cooling rack, and let sit until it reaches
room temperature. Then refrigerate for at least 3 hours, or until
chilled and set.
Top with whipped cream just before serving, if desired.