Key Lime Pie

• 1 cup Freshly Squeezed Key Lime Juice
• 2 teaspoons Key Lime Zest
• 1 can (14 Oz. Can) Condensed Milk
• 5 whole Egg Yolks
• 8 whole Graham Crackers
• 2 Tablespoons Brown Sugar
• 1/4 cups Butter
• 1 cup Heavy Whipping Cream
• 3 Tablespoons Sugar

1. 1. Preheat oven to 350 degrees. Zest and juice the limes. Add condensed milk and egg yolks. Whisk together until well combined. Let stand to thicken while you prepare the crust.
2. 2. Combine graham crackers, brown sugar, and butter in a food processor until well combined. Press the crumbs into a pie plate.
3. 3. Pour filling into pie shell. Bake for 10-15 minutes, or just until center is set but still jiggly. Refrigerate for at least 3 hours before serving.
4. 4. Before serving, add cream and sugar to a large bowl. Beat until light and fluffy. Top pie with cream before serving.

freshly squeezed key, milk, egg yolks, crackers, brown sugar, ubc, cream, sugar

Taken from tastykitchen.com/recipes/desserts/key-lime-pie-4/ (may not work)