Key Lime Pie

By Reen

Ingredients

• CRUST:
• 1 c graham-cracker crumbs
• 1/4 c. butter, melted
• 3 Tb sugar
• FILLING:
• 14 oz sweetened condensed milk
• 4 large egg yolks
• 1/2 c. freshly squeezed Key lime juice

Preparation

Step 1

Heat oven to 350°F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into a 9-1/2-inch deep-dish pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

In a medium bowl, electric mixer beat egg yolks until they are thick and turn light yellow, don't over mix. gently whisk together condensed milk and egg yolks. Turn on low and add Key lime juice; and mix until smooth. Pour into the prepared, cooled crust to the top edge. Shake to even if needed.

3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 12-17 minutes. Let cool completely on a wire rack.

4. Chill before serving, using the freezer to quick-chill for 10–15 minutes if in a hurry. Garnish with whipped cream (about 2 cups liquid).