My favorite Key Lime Pie recipe

I love this recipe!

Pie Crust
1 1/4 cup graham cracker crumbs
2 tablespoons granulated white sugar
5 - 6 tablespoons unsalted butter, melted

Key Lime Filling
3 large egg yolks
One 14 - ounce can sweetened condensed milk
1/2 cup fresh key lime juice
2 teaspoons grated lime zest

Whipped Cream
1 cup heavy whipping cream
2 tablespoons granulated white sugar

Preheat the oven to 350 and place the rack in the center of the oven.

Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 9 inch pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

Filling: Beat the egg yolks until pale and fluffy (about 3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (4-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest. Pour the filling into the crust and bake for about 10 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.) Just before serving make the whipped cream.
Whipped cream: In a separate bowl, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling.

I decorated mine with sliced kiwi and a strawberry. Beautiful!

On another note, I just wanted to give a big thanks to my new my new Mark girls! You know who you are!

http://asmith5352.mymarkstore.com/