Key Lime Pie

Cool and refreshing Key Lime Pie. I looked at several Key Lime Pie recipes and sort of put them together to get this recipe. This is a more authentic recipe and the filling will not be bright green.

Key Lime Pie

Crust:
16 graham crackers, crushed
3 Tbl sugar
1/4 lb (1 stick) butter, melted

Combine all ingredients until moist. Press into a 9" pie pan. Bake at 350 for 10-12 mins until golden. Let cool.

Filling:
4 large egg yolks
1 (14 oz) sweetened condensed milk
1/2 C Key Lime juice (juice of 14-16 key limes)
2 tsps grated lime peel
Whipping cream

Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the juice. Once the juice is incorporated add the other half of the the juice and the zest; continue to mix until blended. Pour into the prepared graham cracker crust. Bake at 350 for 12 mins. Let cool before serving. Top with whipped cream. (1C whipping cream and 2 Tbl sugar - mix on med-high until soft peaks form.)