Key Lime Pie

• 1 1/4 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons butter, melted
• 2 (14-ounce) cans sweetened condensed milk
• 1 1/4 cups Key lime juice
• 2 large eggs, lightly beaten
• 1/2 cup creme fraiche or sour cream
• 2 tablespoons powdered sugar
• Garnishes: grated lime zest and lime slices

1. Preheat oven to 325u0b0. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325u0b0 for 15 minutes or until lightly browned. Remove and let stand 15 minutes.
2. Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325u0b0 for 18 to 20 minutes or until set. Chill at least 4 hours.
3. Combine creme fraiche and powdered sugar. Spread evenly over pie, and garnish, if desired.
4. Macadamia Key Lime Pie: Substitute 1/4 cup chopped dry roasted macadamia nuts for 1/4 cup graham cracker crumbs, and add to 1 cup crumbs. Proceed as directed. Sprinkle additional 1/4 cup chopped dry roasted macadamia nuts evenly over topping.
5. You can substitute the more widely available Persian limes for Key limes but avoid the bottled juice. Instead of the usual meringue or whipped cream topping, I prefer sweetened creme fraiche and a last-minute squeeze of fresh lime.

graham cracker crumbs, sugar, butter, condensed milk, lime juice, eggs, crueme fraueeche, powdered sugar

Taken from www.myrecipes.com/recipe/key-lime-pie-4 (may not work)