Key Lime Pie (Better Than Rib Cage)

By cnash

This is my version of a key lime pie, it is traditional, no tweaks and nothing like zest thrown in! I make it with real eggs, real sugar and real milk -- so expect real calories. I always top with home-made whipped cream. I will put what I use to make it at the bottom, but I have never measured it so I can't help there :( . And I use plain white sugar instead of confectioners sugar (I had never even heard of canfectioners sugar in whipped cream until I joined here!) Also, it is very important to use key-lime juice. I have subbed regular in a pinch but it's not a fresh tasting.

Ingredients

• 1 1/3 cups of cinnamon sugar graham cracker crumbs
• 1/3 cup butter, melted
• 1 tablespoon sugar
• 4 ounces key lime juice
• 4 egg yolks
• 1 (10 1/2 ounce) can sweetened condensed milk
• heavy whipping cream
• white sugar

Preparation

Step 1

1 Preheat oven to 350*F. 2 CRUST: 3 Combine graham cracker crumbs, melted butter and sugar until crumbly. 4 Press this mixture into a pie plate, put in freezer to chill about 15 minutes. 5 Bake pie crust between 5-10 minutes depending on your oven until crisp and crumbly. Take out and cool completely. 6 FILLING:. 7 Combine egg yolks, milk and juice in a large bowl. 8 Hand whisk until smooth. 9 Dump into prepared pie crust. 10 Bake 8-10 minutes at 350*F 11 Check and make sure pie is set; if not cook longer. 12 WHIPPED CREAM:. 13 In a mixing bowl combine whipped cream (about 1 cup). 14 and. 15 white sugar to your liking (I usually dump it in and I imagine I use somewhere between 1/4 cup and 1/3 cup). 16 Mix on high speed with a hand mixer until stiff peaks form, be careful not to over beat and end up with butter!