Key Lime Pie

I love limes. If you pair a lime with anything I will most likely like it. I have learned, thanks to my husband, that Mexican food isn't Mexican food until you can squeeze lime juice all over it. I fell in love with this pie a few years back when, I think, my sister-in-law brought it to a family function. Since then, the yogurt flavor key lime pie has been in my top five yogurt picks. This recipe is quick, easy, and most of the ingredients you have on hand. I think the hardest thing about this recipe would either be taking your anger and frustration out on the graham crackers or squeezing the 1/2 c. of lime juice!

Oh, and please ignore the fact that I over beat the whipped cream on top :)

Key Lime Pie

Ingredients

Crust:
1 pkg graham crackers crushed
1/4 c. sugar
1/2 tsp. cinnamon-- this adds a deeper flavor to the crust that compliments the lime well
5 Tbsp. butter

Filling:
3 egg yolks
1- 14 oz. can sweetened condensed milk
1/2 c. fresh lime juice
2 tsp. grated lime zest
1 drop green food coloring

Directions

For the crust, stir together the smooshed graham crackers, cinnamon, and sugar. Add them to the melted butter so everything is coated. Press this into a 9 in pie plate. Bake at 375 degrees for ONLY 4 minutes (it is going in the oven again). Cool completely.

For the filling, beat the yolks and stir in the sweetened condensed milk. Add the lime juice and food coloring until completely combined. Stir in the zest. Pour into the completely cooled crust and bake at 325 degrees for 15 minutes. *If you think your edges are brown enough from the first bake, you can cut a ring of foil that only covers the crust edges to avoid burning. Otherwise, ignore that asterisk. Let the pie cool completely again, then all that's left is to add a layer of whipped cream on top and eat it!

Enjoy