Key Lime Pie
For the Crust:
3 tablespoons butter, melted
3 tablespoons sugar
graham cracker crumbs (15 full crackers)
For the Filling:
1 cup Key Lime juice (20 - 40 key limes, depending on size and juiciness)
2 14 oz. cans sweetened condensed milk
2 egg yolks
2 whole eggs
zest of 2 limes
- Mix all crust ingredients thoroughly. Press into bottom and sides of a 10" pie tin with fingertips. Bake at 350 degrees for 8-10 minutes. Do not let burn. Remove from oven.
- Combine filling ingredients and blend until smooth and creamy. Pour into pie crust.
- Bake at 350 degrees for 35 minutes or until firm.
- Remove and let cool. Refrigerate. Serve with dollop of whipped cream and fresh lime zest.