Key Lime Pie

So the Boy and I took the plunge and moved in together, yay!  We've been busy with packing, moving, unpacking, purchasing and assembling furniture - basically everyone's dream scenario.  Now that we're finally semi-settled, we've been having people over to see our new place.  This past Sunday we had a great couple over and I made some killer Shrimp Tacos and a Key Lime Pie.  Could not have been easier and tasted amazing!

My first baking adventure in my new kitchen, love the granite counter tops.

Key Lime Pie:

Crust:
1/2 box of honey graham crackers, crushed in a food processor till you made crumbs (about 1 1/4 cup)
2 tbsp. sugar
1 good pinch of salt
6 tbsp. melted unsalted butter

Filling:
4 egg yolks
1 14 oz can of sweetend, condensed milk
zest of 2 limes, plus more for garnish
1/2 cup lime juice, about 4-5 limes

Preheat oven to 350.  In a bowl combine the crumbled graham crackers, sugar and salt, stir with a wooden spoon to combine.  Slowly pour in the melted butter and mix around so it's evenly coated on the graham cracker crumbs.  Pour into a pie dish and use your fingers to firmly press against the sides first, then the middle making a crust.  Bake for 10 minutes, until golden brown.  Let cool.

While your crust is cooling.  Add the 4 egg yolks into a mixer and beat on high for 3-4 minutes, until the egg yolks are fluffy and light in color.  Add the sweetened, condensed milk slowly and mix to incorporate.  Then add the zest and lime juice and use a wooden spoon to combine.  Pour the filling mixture into the cooled pie crust and bake for 15-16 minutes, until the middle is set.  Let cool completely, serve with whip cream and more lime zest.