Key Lime (Or Not) Pie

• 1 12 cups fine graham cracker crumbs
• 14 cup sugar
• 6 tablespoons unsalted butter, melted
• 4 egg yolks
• 1 14 teaspoons grated lime zest (1 teaspoon, rounded)
• 1 (14 ounce) can sweetened condensed milk
• 12 cup freshly-squeezed lime juice, regular limes or Key limes

1. Preheat oven to 350F.
2. Toss crumbs and sugar until combined.
3. Add butter and mix thoroughly.
4. Press crumbs evenly into a 9" pie plate.
5. Bake in preheated oven until dark golden brown, 8-10 minutes.
6. Cool on a rack at least 30 minutes before filling (or refrigerate up to overnight).
7. While crust cools, lower oven temperature to 325F.
8. Whisk egg yolk and lime zest in a bowl for about 2 minutes, until a light greenish-yellow color develops.
9. Whisk in condensed milk, then lime juice.
10. Set aside for 5 minutes at room temperature, until thickened (the tines of the whisk will leave tracks).
11. Pour filling into crust and spread evenly.
12. Bake 15 minutes until almost fully set.
13. Cool to room temperature on a wire rack, then refrigerate at least 3 hours before slicing and serving.

graham cracker crumbs, sugar, unsalted butter, egg yolks, lime zest, condensed milk, freshlysqueezed lime juice

Taken from www.food.com/recipe/key-lime-or-not-pie-381804 (may not work)