Key Lime Pie

The tart taste of Florida

Yield: Makes one 9-inch pie

Ingredients

Crust:
1 1/2	cups	crushed graham crackers

1/3	cup	melted butter, or unsalted margarine

1/4	cup	granulated sugar


Filling:
2	cans	(14 oz.) condensed milk

1	cup	key lime juice

5		egg yolks


Garnish:
		Zest of 4 key limes

1	pint	heavy cream, whipped OR frozen whipped topping

Directions:

Preheat oven to 350 degrees.

To prepare the crust, mix together graham crackers, melted butter and sugar. Make crust by evenly spreading graham mixture to cover the bottom of a 9-inch pie plate. Insert an 8-inch pie plate on top of crumbs pressing together firmly. Bake for about 8 minutes, then cool.

To prepare the filling, combine condensed milk, key lime juice and egg yolks. Use a wire whip to blend well and pour into the baked crust. Bake for another 8 minutes. Freeze for 1 hour before serving. Serve with huge dollops of whipped cream and sprinkle with key lime zest. Refrigerate any leftovers.

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