Key Lime Pie.
1-1/2 c crushed graham crackers
3 T sugar
5 T butter, melted
2 (14 oz) cans sweetened condensed milk
8 large egg yolks
Zest of 2 lime
1 c key lime juice (approximately 20-30 key limes, depending on how juicy they are)
Few tips: For the Key Lime juice, you have a couple of choices - you can squeeze fresh key limes or you can use bottled Key lime juice. If you choose to use the bottled juice, pick one that is not "imitation". You have plenty of options. If your supermarket carries it, they will shelve it with the bottled lemon juices. If not, Amazon.com has Nellie & Joe's by the bottle or by the pack.
I like a thicker pie, so this recipe makes a filling that when set is 1 to 1-1/2 inches. If you like a thinner filling, reduce the filling recipe in half.
1. Preheat your oven to 350 degrees.
2. In a medium bowl, add crushed graham crackers and sugar. Mix together thoroughly with a fork or a whisk. Add melted butter and stir until all crumbs are moist.
3. Pour mixture into a 9 inch pie tin. Press the crumbs into the bottom and up the sides of the pan.
4. Bake in preheated oven for 10-12 minutes until crumbs are light golden brown. Don't over-bake.
5. Cool completely on wire rack.
6. While crust is cooling, in a medium bowl, combine sweetened condensed milk and egg yolks. Mix until well combined and smooth. Add lime zest and lime juice. Mix completely.
7. Once the pie crust is completely cool, pour the filling mix into the pie plate. Place in preheated oven and bake for approximately 15 to 20 minutes. The pie will have a custard appearance and a knife will come out clean.
8. Remove pie from the oven and place on a wire rack to cool. Cool the pie completely. When cool, place in the refrigerator for approximately one hour or more.
You can either - Top with a meringue - just like you would a lemon pie (see Arlene's Lemon Meringue Pie) or you can whip up some real whip cream and serve. Either way, it makes for a wonderfully citrus refreshing summer (or any time of the year) pie!