Key Lime Pie (Better Than Rib Cage)

• 1 13 cups of cinnamon sugar graham cracker crumbs
• 13 cup butter, melted
• 1 tablespoon sugar
• 4 ounces key lime juice
• 4 egg yolks
• 1 (10 1/2 ounce) can sweetened condensed milk
• heavy whipping cream
• white sugar

1. Preheat oven to 350*F.
2. CRUST:
3. Combine graham cracker crumbs, melted butter and sugar until crumbly.
4. Press this mixture into a pie plate, put in freezer to chill about 15 minutes.
5. Bake pie crust between 5-10 minutes depending on your oven until crisp and crumbly.
6. Take out and cool completely.
7. FILLING:.
8. Combine egg yolks, milk and juice in a large bowl.
9. Hand whisk until smooth.
10. Dump into prepared pie crust.
11. Bake 8-10 minutes at 350*F
12. Check and make sure pie is set; if not cook longer.
13. WHIPPED CREAM:.
14. In a mixing bowl combine whipped cream (about 1 cup).
15. and.
16. white sugar to your liking (I usually dump it in and I imagine I use somewhere between 1/4 cup and 1/3 cup).
17. Mix on high speed with a hand mixer until stiff peaks form, be careful not to over beat and end up with butter!

cinnamon sugar, butter, sugar, lime juice, egg yolks, condensed milk, heavy whipping cream, white sugar

Taken from www.food.com/recipe/key-lime-pie-better-than-rib-cage-383641 (may not work)