Easy Key Lime Pie

I received key limes in my Bountiful Basket this last week or so and decided to try key lime pie. When Todd and I traveled more, we went to Key West and had key lime pie and really liked it. So a try I did and this one was easy as it described and good! I found this on Real Mom kitchen, she always has simple recipes and lots of good finds!

Thanks!

Easy Key Lime Pie

(www.realmomkitchen.com)

• 1 9-inch prepared graham cracker shell (I made my own crust, recipe to follow)
• 1 14 ounce can of sweetened condensed milk (or use 1/2 cup hot water + 1 cup sugar + 1 cup dry powdered milk + 1 tbsp butter, mixed thoroughly in blender)
• 4 large egg yolks
• zest from 1 lime (can use a regular lime)
• 1/2 cup key lime juice (you can buy bottled juice too!)
• 1 cup whipping cream
• 2 heaping tbsp powdered sugar
• 1 tsp vanilla

In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until will combined. Whisk in lime juice.

Allow filling to sit while you zest the lime. Add lime zest and whisk just until combined.

Pour the lime filling into the pie crust. Bake at 350 degrees for 15-17 minutes. Remove from oven and cool for 1 hour.

The filling will become set as it cools. When cool, place the pie in the refrigerator. Chill for at least one hour before serving, but it is best if you can chill for 12 hours.

Combine whipping cream, powdered sugar, and vanilla in a medium sized mixing bowl and beat until soft peaks form. Pipe or spread whipping cream over pie and serve. makes 8 servings.

Graham Cracker Crust (Better Homes and Garden cookbook)

• 1/3 cup butter
• 1/4 cup sugar
• 1 1/4 cups finely crushed graham crackers (about 18)

Melt butter and then stir in sugar. Add crushed crackers; toss to mix well. Spread evenly into a 9-inch pie plate. Press into bottom and sides to form a firm, even crust. Chill about 1 hour or till firm. (Or, bake in a 375 degree oven for 4-5 minutes or till edge is lightly browned. Cool on a wire rack before filling.)