Key Lime Pie Recipe

• 2 cups graham-cracker crumbs
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• 1/4 cup sugar
• 2 cups sweetened condensed milk, from 2 (14-ounce) cans
• 8 large egg yolks
• 3/4 cup freshly squeezed Key lime juice
• 2 tablespoons grated Key lime zest

1. Heat oven to 375 degrees F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well.
2. Press into a 9-1/2-inch deep-dish pie plate, and bake until lightly browned, about 12 minutes.
3. Remove from oven, and transfer to a wire rack until completely cooled.
4. Lower oven to 325 degrees F. In a medium bowl, gently whisk together condensed milk and egg yolks.
5. Add Key lime juice and zest and mix until smooth.
6. Pour into the prepared, cooled crust to the top edge.
7. Shake to even if needed.
8. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes.
9. Let cool completely on a wire rack.
10. Chill before serving, using the freezer to quick-chill for 1015 minutes if in a hurry.
11. Garnish with whipped cream (about 2 cups liquid).

grahamcracker crumbs, unsalted butter, sugar, condensed milk, egg yolks, freshly squeezed key, lime zest

Taken from www.chowhound.com/recipes/key-lime-pie-10450 (may not work)