key lime pie

By foodiva

Ingredients

• CRUST:
• 5 oz whole graham crackers (1 1/2 cups of ground graham crackers)
• 2/3 cup sugar
• 11 tbsp butter (1 stick + 3 tablespoons)
• PIE FILLING:
• 4 egg yolks
• 1 14 oz can sweetened condensed milk
• 2/3 cup key lime juice (fresh is best, but bottled or frozen is good too)

Details

Servings 1
Preparation time 5mins
Cooking time 15mins
Adapted from littlescratchkitchen.com

Preparation

Step 1

Instructions
CRUST:
Preheat oven to 350 degrees.
If using whole graham crackers, weigh out 5oz - or estimate, crush them and then use 1½ cups. You can also buy them pre-ground and measure it from there.
Mix sugar and graham crackers together in a bowl. Melt butter on the stove top or microwave, and add to the sugar and graham crackers. Mix together until everything is moistened.
Dump the crumbs into a pie tin, and press down to form to the shape. Bake for 10 minutes.
Don't worry if the bottom of the crust seems "soggy" after baking - it dries out and gets crispy delicious once cooled.
FILLING:
If juicing limes, get that part over with first. I used a 1 pound bag of small key limes to yield ⅔ cup. It's labor intensive to squeeze that many limes, so bottled is optimal for time-saving.
In a medium bowl, beat egg yolks slightly with a whisk. Beat in the condensed milk, and then the lime juice until smooth. Add a few drops of green food coloring if desired.
Fill pie crust with mixture, and refrigerate for at least 3 hours, but ideally overnight. Keep refrigerated, and serve!

Instructions