Key Lime Pie

Key Lime Pie just screams summer at me, and I am sorry I have not posted the recipe sooner. So here it is!

Key Lime Pie
Makes 8-10 servings

Crust:

15 whole graham crackers, the four section rectangles
1 stick of butter
4 tablespoons of sugar

Filling:

One 14 ounce can of sweetened condensed milk
2 egg yolks
1 tablespoon of grated lime zest
A little less than 1/2 cup of lime juice
2 tablespoons of lemon juice


Preheat the oven to 350 degrees.
Break up the graham crackers, and put them in the bowl of a food processor. Pulse them until they arein fine crumbs. While still pulsing, slowly pour in the butter, and put in the sugar. Pour the crumbs into a standard pie pan. Press the crumbs into the pan and shape the crust. Bake the crust for 5-10 minutes or until golden brown and hard. Remove it from the oven, and let it cool. Leave the oven on.

While the crust is cooling, make the filling. Drizzle the sweetened condensed milk into the bowl of and electric mixer fitted with a whisk attachment. Add the egg yolks, the lime zest, the lime and lemon juice, and mix on high until the filling is smooth and thick, about 4 minutes. Pour the filling into the cooled pie crust. Smooth out the surface. Bake the pie for 15-18 minutes, or until set. Allow the pie to cool, then refrigerate for at least 2 hours, or overnight. Slice into pieces and serve.

I recommend serving this with homemade whipped cream:

Whip a pint of heavy cream with 1 tablespoon of powdered sugar, until soft peaks form.
ENJOY! YUMMY!!!!!!