Key Lime Pie (Tart)

• 1-1/4 cup Graham Cracker Crumbs
• 2-1/2 Tablespoons Sugar
• 6 Tablespoons Butter, Melted
• 14 ounces, fluid Sweetened, Condensed Milk
• 4 whole Egg Yolks
• 1/4 teaspoons Salt
• 1 Tablespoon Key Lime Zest
• 1/2 cups Freshly Squeezed Key Lime Juice

1. Preheat oven to 350 degrees.
2. In a food processor, combine graham cracker crumbs (or whole graham crackers), sugar, and melted butter. Pulse a few times, then scrape down the sides and repeat once more.
3. Pour the crumb mixture into your tart shell (or pie dish) and press along the bottom and up the sides.
4. Bake for 8-10 minutes. Remove your crust from the oven and let cool while you prepare the filling.
5. In the bowl of your mixer, combine the sweetened condensed milk, egg yolks, salt, lemon zest, and lemon juice. Mix until blended.
6. Once combined, pour your mixture into the cooled tart shell. You may have to move the shell around a little to make sure the filling is spread out evenly. Bake for 15 minutes, remove from the oven, and let cool.
7. Add sliced key limes to the top for decoration. Let this cool in the fridge for a few hours (overnight is even better), and voila! All I need is some fresh whipped cream and a cup of coffee to accompany this and I'm good to go.

graham cracker crumbs, sugar, butter, milk, egg yolks, ubc, freshly squeezed key

Taken from tastykitchen.com/recipes/desserts/key-lime-pie-tart/ (may not work)