Key Lime Pie

Ingredients:

15 Egg Yolks 

3 – 14oz cans Sweetened Condensed Milk

1 ½ C. Key Lime Juice, bottled or fresh squeezed

2 homemade Graham Cracker Crusts

Instructions:
If you really want to rock your own world, and everyone else around you, use the graham cracker recipe from Bake Believe for the crust, just add in a couple tsps cinnamon, then cool and crush to bits.

Or use the Snickerdoodle recipe. 

Or any cookie with Macadamia nuts or coconut, cause macadamia nuts and lime or coconut and lime are like peanut butter and chocolate. 

Just make sure you overcook the cookies a bit so they are easier to crumble for a crust. Like 3-4 extra minutes. 

Mix about 4 cups of crumbs with ½ C. Butter and then press into your pie plates.

Now that all the crusty work is done, preheat the oven to 350°F.
Combine the egg yolks, sweetened condensed milk and lime juice. If you can’t find key lime juice, which you totally can find bottled online through walmart or amazon, but if you don’t want to for some reason which will remain nameless, just use regular lime juice: 1 cup, and lemon juice: ½ cup in this recipe. It works just as well, some might even say it works better.

I don’t know who, just some.

Mix well, you can just mix it by hand, and pour half into one crust and the other half in the other crust.

Bake for 15 minutes. You don’t need any browning, just enough time for the eggs to set. It might jiggle a little when you shake it, (cause why wouldn’t you?), it will set up the rest of the way while it cools.

Let it cool all the way before you refrigerate for a few hours. 

Then whip up some cream and garnish with lime wedges and crumbs. So pretty. 

Just a note, if you use store bought graham cracker crusts, they are much smaller. Cut the recipe in half for two of the store bought crusts. This also applies if you use disposable tin pie plates and home make your crust. They are much smaller than the glass pie plates, so half this filling recipe and divide it between two.   

Clear as mud?
Enjoy!