Cook The Book: Key Lime (Or Not) Pie

• 1 recipe Graham Cracker Crust, prebaked (recipe follows)
• 4 egg yolks
• 1 rounded teaspoon grated lime zest
• 1 (14-ounce can) sweetened condensed milk
• 1/2 cup freshly squeezed lime juice, made with Key limes or regular limes
• 1 1/2 cups fine graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

1. Preheat the oven to 325u0b0F.
2. Whisk the egg yolk and lime zest together in a bowl for about 2 minutes, until a light greenish yellow color. Whisk in the milk, then the lime juice, and set aside at room temperature for about 5 minutes, until the filling thickens, and the whisk leaves tracks in it. Spread the filling evenly in the crust.
3. Bake for about 15 minutes, until almost completely set. The filling should wobble a bit when the pan is jiggled. Cool to room temperature on a wire rack, then chill in the refrigerator for at least 3 hours before slicing.
4. For the Graham Cracker Crust: Preheat the oven to 350u0b0F. Put the crumbs in a small bowl and stir in the sugar. Pour the melted butter over the crumbs and mix thoroughly. Press the mixture evenly into a 9-inch pie plate.
5. Bake the empty crust for 8 to 10 minutes, until a dark golden brown (it will continue to harden as it cools). Cool the crust on a wire rack for at least 30 minutes before filling. This crust can be made a day ahead and stored in the refrigerator.

graham cracker crust, egg yolks, lime zest, condensed milk, freshly squeezed lime juice, graham cracker crumbs, sugar, unsalted butter

Taken from www.seriouseats.com/recipes/2009/07/cook-the-book-key-lime-or-not-pie-desserts-recipe.html (may not work)