Key Lime Pie

 Key lime pie has got to be my #1, favorite kind of pie. I can't get enough of it! This is a super easy recipe (it is even EASIER if you just buy a pre-made graham cracker crust). Thanks Mom!

1/3 c. butter
1/4 c. sugar
1 1/4 c. finely crushed graham cracker

4 large egg yolks
1  14 ounce can sweetened condensed milk
1 lime
1/4 cup key lime juice
2 teaspoons lime zest
Whipped topping to garnish

For the crust:
Melt butter, add sugar and then add crushed crackers.

Spread evenly into 9" pie plate and press onto bottom and sides to form an even crust.
Chill for an hour until firm OR bake at 375-degrees for 5 min and allow to cool before filling.

For the filling:
Pre heat oven to 350-degrees. With electric mixer beat the egg yolks until they are thick and turn to a light yellow.  Slowly add sweetened condensed milk while mixing on a low speed. Zest 1 lime, then juice it. Pour the fresh lime juice into a 1/2 cup measuring cup then fill the cup with the Key Lime juice to make a full 1/2 cup of juice. (I like the Nellie & Joe's Famous Key West Lime Juice.)  Gradually add the lime juice and zest and continue to mix on a low speed just until blended. Pour the mixture into the prepared pie shell and bake 15 minutes.  Remove and let cool.  Serve with a garnish of whipped topping and a small slice of lime if desired.

Hint: Save the egg whites and add them to a couple of eggs for scrambled eggs for breakfast the next day. They will taste the same but be a little healthier.