Key Lime Pie

Tart lime pie.

Graham Cracker Crust

• 1 pkg (11 full sheets) graham crackers, finely crushed
• 2 ½ Tbsp sugar
• 5 Tbsp unsalted butter, melted

1. In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly moistened.
2. Using your fingertips, press the crumb mixture evenly over the bottom and up the sides of a 9-inch pie plate.
3. Bake for 8-10 minutes at 350 degrees, until the edges are light golden brown. Let the crust cool to room temperature on a wire rack.

Key Lime Filling

• 4 large egg yolks
• 1 (14 oz) can sweetened condensed milk
• 2 tsp grated lime zest
• ½ C fresh lime juice (from 3 or 4 limes)

1. In a large bowl, whisk the egg yolks until blended. Whisk in the condensed milk, then whisk in the lime zest and juice until blended.
2. Pour the filling into the crust. Bake for 15-17 minutes, until the filling is just set; the center should jiggle slightly if gently shaken.
3. Let the pie cool completely on a wire rack. Refrigerate the pie for 3-4 hours until chilled.

Whipped Cream (optional…can also use cool whip)

• 1 C heavy cream
• 1 Tbsp sugar
• ½ tsp vanilla extract

1. In a large bowl, combine the cream, sugar, and vanilla and beat with an electric mixer until stiff peaks form.
2. Spread the whipped cream evenly over the top of the pie.