Key Lime Pie

• Graham Cracker Crust
• 1 wax paper-wrapped package graham crackers (1/3 of a pound box)
• or
• 1 cup,
• 2 1/2 tbsp graham cracker crumbs
• 5 tbsp melted unsalted butter
• 1/3 cup sugar
• Filling
• 3 Egg yolks
• 1 1/2 tsp Grated zest of 2 limes
• 1 14-ounce can sweetened condensed milk
• 2/3 cup freshly squeezed lime juice
• Topping
• 1 cup heavy or whipped cream, chilled
• 1 tbsp confectioners sugar

1. For the filing:
2. Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

graham cracker crust, paper, graham cracker crumbs, butter, sugar, filling, egg yolks, limes, condensed milk, freshly squeezed lime juice, topping, cream, confectioners sugar

Taken from www.epicurious.com/recipes/member/views/key-lime-pie-50049567 (may not work)