Key Lime Pie

My friend Marybeth and I usually have a night once a week or every other week where we cook something together. It has all been dessert items and this pie was what we decided to make this week. I even squeezed all of the key limes by hand! Well worth it in my opinion.

 Is there anyone out there who doesn't like key lime pie? It is just to delicious too say no to a slice, or two, or three! It is so refreshing to eat on these HOT summer days. I love the tartness mixed with sweet. Though this pie isn't as tart as you think. So those of you who are unsure about it being too tart you don't need to worry. 

It is probably one of the most perfect desserts for summer. There is something about a homemade graham cracker crust that makes the pie even better. I love making things from scratch, food just seems to taste better that way to me. 

This recipe is super simple! If don't want to squeeze all those key limes you could just buy some key lime juice in a bottle. I squeeze a lot of those little limes to get 7 tablespoons. :)

It's a make ahead recipe so it can sit in the fridge overnight, or at least up to 4 hours so it will be all ready when you need it. You will just have to whip up some fresh whipped cream to dollop on top!

Key Lime Pie

10 honey graham crackers (the whole cracker, not just a square)

2 1/2 Tbsp. sugar

6 Tbsp. butter, melted

zest from 1/2 large lime (I zested 2 small key limes)

7 Tbsp. freshly squeezed juice from key limes

1 can (14oz) sweetened condensed milk

4 egg yolks

Preheat oven to 350 degrees and prepare 9 inch pan.
In bowl of food processor, pulse graham crackers and sugar until broken down into fine crumbs.
Add melted butter and pulse until loosely combined.
Remove bowl from processor and, using spatula, stir to combine butter well.
Scrape graham mixture into pie pan and carefully press to evenly coat bottom and sides of pan.
Place shell into oven and bake for 10 minutes.
Remove from oven and set aside (keep oven on)
In large bowl, combine remaining ingredients and stir until combined well (this will take a minute or two, make sure the mixture is even).
Carefully pour mixture into pie shell and lightly tap to evenly distribute filling.
Place carefully into oven and bake for 15 minutes or until set.
Remove from oven and let cool.
Once cooled, place into fridge for at least 4 hours and preferably overnight to set.
Serve with whipped cream and enjoy.     

Recipe Taken From: Good Things Catered