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| 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.
