Key Lime Pie

Graham Cracker Crust

1 sleeve graham crackers

⅓ cup butter, melted

2 tablespoons sugar

Crush the graham crackers until they are crumbs. In a medium size bowl, add the graham cracker crumbs, melted butter, and sugar; mix well. Pour into a 9 inch pie pan and press into an even layer and go up the sides. Use the back of a spoon to pack firmly. Refrigerate for at least 15 minutes.

Key Lime Filling

14 oz can sweetened condensed milk

3 egg yolks

½ cup Key Lime Juice

1 lime, zested

Combine milk, egg yolks, lime juice and lime zest. Whisk until smooth. Pour filling into the pie shell and bake at 350 degrees for 15 minutes.

Remove from the oven and allow to stand for 10 minutes before refrigerating. Just before serving, top with whip topping and garnish with lime slices.

I never had Key Lime Pie growing up until I married Ron. This pie is very refreshing and great for a picnic or a special occasion. I hope you would consider making this for your family.

Blessings,

Terri