Key Lime Pie

Key lime pie is a perfect summer dessert.  It is light and tart and transports my taste buds to beautiful and sunny Key West.

Ingredients:

Crust– (optional buy 9 inch graham cracker crust)

1/3 pound graham crackers

5 tablespoons melted unsalted butter

¼ cup sugar

Filling-

3 egg yolks

Zest from 1 lime

1 14 ounce can reduced fat sweetened condensed milk

2/3 cup key lime juice

Topping– (optional)

1 cup heavy whipping cream chilled

2 tablespoons confectioners’ sugar

Directions:

1. Preheat the oven to 350 degrees.
2. Crust- Break up the graham crackers in a food processor and process to crumbs.  Add the melted butter and sugar and pulse until combined.  Press the mixture into the bottom and side of the pan. Bake for 8 minutes.  Set on a wire rack while you make the filling, but keep the oven on.
3. Filling- Whisk the egg yolks and lime zest on high using an electric mixer on a high speed until fluffy about 5 minutes.  Gradually add the condensed milk and continue to beat until thick 3-4 more minutes.  Lower the mixing speed and gradually add the lime juice mixing until just combined.  Pour the mixture into the crust.  Bake for 10-12 minutes until filling has set.  Then cool on a wire rack and refrigerate until ready to serve.
4. Topping- Whip the cream and sugar using a whisk attachment on high until stiff.
5. Cut the pie into wedges and serve with a dollop of whip cream.