Key Lime Pie

Key Lime Pie

Makes 1 pie or 24 mini pies

1 1/2 cups (270g) graham cracker crumbs

1/2 cup unsalted butter, melted

2 tablespoons sugar

Pinch salt

1 (14-ounce) can sweetened condensed milk

4 large egg yolks

1/2 cup Key lime juice (from about 12 limes)

2 teaspoons Key lime zest

Whipped cream for garnish (optional)

Heat oven to 375°F.

Grease an 8 or 9-inch pie or tart pan. (or lined muffin tins)

Place graham cracker crumbs, butter, sugar and pinch of salt in a large mixing bowl, stirring until combined.

Dump this sand-like mixture into the tart pan and press evenly to create a thin crust. Bake for about 10 minutes.

Remove from oven and cool on a wire rack.

Lower oven to 325°F.

In a large bowl, mix together the lime juice, zest, egg yolks and condensed milk.

Pour into crust and bake for 15 minutes.

Remove from oven, cool on a wire rack and refrigerate until serving

Cheryl's Cookbook