Key Lime Pie

I rarely gloat about a recipe saying, "It is one of the best ever" but, this Key Lime Pie is THE BEST! Not only is it super easy to make but it is delicious. You will savor every single bite! Buttery and sweet from the crust, a tangy and tart filling and topped with a creamy whipped cream....PERFECTION!

Warning; consuming this pie whole in one sitting with a group of friends has been known to happen. 

If you can't find key-limes, regular limes will work perfectly too.

1 1/2 cups graham-cracker crumbs(pulse whole graham crackers in a food processor till they are a fine texture)

6 tablespoons unsalted butter, melted and cooled

5 tablespoons sugar

2/3 cup freshly squeezed key-lime juice

1.5 tablespoon grated Key lime zest, plus more for garnish

1 1/2 cups heavy cream, chilled

1 can (14 ounces) can sweetened condensed milk

     4 large egg yolks

Heat oven to 375º. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium mixing bowl and combine. Press into a 9-inch pie plate and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack to cool.

Lower oven to 325º. In a medium bowl, gently whisk condensed milk, egg yolks, Key lime juice, and zest together. Pour into the prepared, cooled crust.

Return pie to oven, and bake until the center is set but still jiggles when the pan is shaken, 15 to 17 minutes. Let cool completely on a wire rack. I like to then place it in the fridge to set for at least an hour.

Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Return to refrigerator for 30 more minutes and then serve. 

I modified the recipe for a dear friend's bday last week and turned it into a Key Lime Tart! Instead of placing it into a pie dish, place it into a tart pan.  By putting it into a tart form it doesn't have the same height but they will have wider and shorter pieces!

Happy Birthday Alexis!