Time for Key Lime (Pie)

This is late. This is CRAZY late. But better late than never, right? RIGHT!?

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For my work chum’s birthday I’ve been saying for months that I would make him a key lime pie, because he will eat anything citrusy. So I finally did.

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Graham cracker crusts are the easiest crusts to make in the whole wide world.  A little butter, some sugar, a little baking, and you’re in business.

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And making the filling is even easier! Like shockingly easy. Like I thought I had done something wrong, it was so easy. And what I like about the recipe I found is, you use every part of the lime. Fresh lime juice. Check. Lemon zest. Extra check. It gave it more of kick, and I think my chums really liked it.

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Graham Cracker Crust

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons unsalted butter, melted

Key Lime Filling

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
Zest of 1 large lime
1/2 cup lime juice, from 5 limes

 Preheat the oven to 350 degrees F. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork. Mix until graham cracker crumbs are moist. Press mixture into a 9 inch pie plate or dish. Pat down the bottom and sides. Bake for 12 minutes or until golden brown.

While the crust is baking, prepare filling. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Add in the lime zest, and lime juice. Whisk well. Set mixture aside. It will thicken up as it sits.

When the pie crust has cooled to slightly warm or room temperature, pour the lime filling over the pie crust. Bake for 15-17 minutes. Remove from oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill for at least one hour before serving.

Serve cold.

 

SOURCE: Two Peas and Their Pod

 

Happy Friday!

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