Key Lime Pie

I LOVE key lime pie. It has always been one of my favorite desserts. So, when Pioneer Woman  posted a recipe for it I knew I had to try it. She used regular limes for hers b/c her local grocery stores don't have key limes. Luckily, I live in DC and found key limes easily.

This recipe will definitely be a staple for me to bring to barbecues, it was a cinch to make and a huge hit with everyone. The hardest part was squeezing the small key limes. PITA. But, worth it, in my opinion.

Update 7/6/10: I have made this pie 4 or 5 times now. It is always a huge crowd pleaser! I have tried using a garlic press to squeeze the key limes with, which works pretty well. Just be sure to wash your press thoroughly before using it on your limes.

Ingredients:
Crust
18 graham crackers (the 4-section large pieces)
1/3 cup sugar
1/3 cup melted butter

Filling
1 heaping tbsp lime zest
1/2 cup lime juice
2 egg yolks
1 14oz can sweetened condensed milk

Topping
Lime zest, for garnish
1 cup cold, heavy cream
1-2 tbsp sugar

Directions:
Crust
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

Filling
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Topping

Mix together cream and sugar on high until stiff. Top the pie with the whipped cream and grated lime zest. If you are making this in advance, you may want to wait until right before serving to top with whipped cream. Make sure that it stays refrigerated until ready to serve so the whipped cream doesn't melt.