Key lime Goodness

 Key Lime pie

I saw a nice big bag of fragrant key limes on sale at the store today and I just had to buy them. It’s been such a long time since I made a key lime pie! Key lime pie really defines summer to me. My family has been making these beauties since long before I can remember and it’s certainly one of my favorites. I add zest from a regular lime for an extra sour punch, that pairs just wonderfully with a smooth and airy whipped cream. I always forget how wonderfully easy these are to make. Even simple for the least experienced of bakers, you can really impress your friends with the taste and beauty with a key lime pie. And the simplest way to dress it up for entertaining? Switch the 9 inch pie plate out for a 9 inch tart pan and you have a much more elegant looking dessert for the same amount of effort.


Ingredients:
10 honey graham crackers
2 1/2 Tbsp sugar
6 Tbsp butter, melted
zest from ½ large lime
7 Tbsp freshly squeezed juice from key limes
1 can (14oz) sweetened condensed milk
4 egg yolks

Directions:

-Preheat oven to 350 degrees and prepare 9 inch pan.
-In bowl of food processor, pulse graham crackers and sugar until broken down into fine crumbs.
-Add melted butter and pulse until loosely combined.
-Remove bowl from processor and, using spatula, stir to combine butter well.
-Scrape graham mixture into pie pan and carefully press to evenly coat bottom and sides of pan.
-Place shell into oven and bake for 10 minutes.
-Remove from oven and set aside (keep oven on)
-In large bowl, combine remaining ingredients and stir until combined well (this will take a minute or two, make sure the mixture is even).
-Carefully pour mixture into pie shell and lightly tap to evenly distribute filling.
-Place carefully into oven and bake for 15 minutes or until set.
-Remove from oven and let cool.
-Once cooled, place into fridge for at least 4 hours and preferably overnight to set.
-Serve with whipped cream and enjoy.