Creamy Elephant Pie

This recipe is included mostly out of nostalgia.  Once I stumbled on this pie in some cookbook I had, I made it very often, especially my sophomore year, as I forayed into self-sustenance.  I named it "Elephant Pie" for some reason no longer clear to me, but back then, I thought it was so clever.  I was also 19.

2 eggs
1 14-oz can sweetened condensed milk
1 1/2 t finely shredded lime peel (note: I guarantee I did not use this in college; I did not buy fancy fresh produce like limes until at least grad school, if not later)
1/3 C lime juice

Beat eggs till slightly thickened.  Stir in condensed milk, peel, and juice.  Spoon into baked pastry shell.  Cover and chill about four hours or till firm.