Marco Island Key Lime Pie

• 1 tablespoon butter
• 1 1/2 cups pecans chopped
• 3/4 cup graham cracker crumbs
• 2 each lime zest grated
• 3/4 teaspoon cinnamon
• 1 1/2 tablespoons sugar
• 7 each egg yolks
• 2 cans milk, sweetened condensed (14 oz. each)
• 1/2 cup key lime juice
• 2 teaspoons lime zest grated
• 1 x whipped cream

1. PECAN CRUST Saute pecans in butter until lightly browned.
2. Place nuts and butter in food processor, and add the crumbs, lime peel, cinnamon, sugar, and mix until coarse.
3. Press into a 10 inch pie plate, reserving some for garnish if you like.
4. PIE FILLING Beat egg yolks at high speed 4 to 5 minutes.
5. Slowly add condensed milk with the mixer running at medium, then add lime juice the same way.
6. Add peel and mix slowly.
7. Pour mixture into the prepared crust.
8. Fill baking pan halfway with water, and place on lowest rack of the oven.
9. Place pie plate on rack above water, and bake at 300 degrees until firm, 20 to 25 minutes.
10. Do not allow pie to brown.
11. Remove pie, and cool to room temperature, then place in refrigerator to set and chill for about 4 hours.
12. To serve, you may garnish with whipped cream and crust crumbs if you like

butter, pecans, graham cracker crumbs, lime zest, cinnamon, sugar, egg yolks, milk, lime juice, lime zest, whipped cream

Taken from recipeland.com/recipe/v/marco-island-key-lime-pie-6066 (may not work)