Key Lime Pie

A simple and delicious dessert.

Graham Cracker Crust:
1 ½ c. graham cracker crumbs
3 T. sugar
¼ c. & 1 T. butter, melted

Key Lime filling:
3 large egg yolks at room temperature
1 (14 oz.) can sweetened condensed milk
¼ c. fresh Key lime juice
1 ½ t. grated fresh lime zest

12 thin lime slices, preferably from a Key lime for garnish
1 c. heavy cream whipped for garnish

To make crust: Preheat oven to 325 degrees. Mix all ingredients together well and press onto bottom and up sides of a 9-inch pie plate. Bake in center of oven for 6 minutes or until just firm. Cool on a wire rack while you prepare filling. Leave oven temperature set at 325 degrees.

To make filling: In a large mixing bowl, beat egg yolks on high speed of electric mixer about two minutes, or until they increase in volume and thicken. Add condensed milk, Key lime juice and zest. Continue beating until well mixed.
Pour into prepared pie crust and bake in center of oven 12 to 15 minutes, or until center of pie registers 140 degrees on an instant reading thermometer. Remove from oven and cool completely on a wire rack.

Pipe whipped cream through a decorating bag fitted with a large star around outer edge of pie. On each serving, place a lime slice cut to center and twisted so that it stands upright.

Shortcuts: I used a pre-made graham cracker crust and reddi-whip to save time.

Note: Be sure to beat egg yolks well to get a fluffy pie. Key limes must be used. Or, for a challenge, try it with alternative limes and let me know if you like it!

Recipe is from Sea Watch Restaurant and was published in the Sun Sentinel.