KEY LIME PIE

Graham Cracker Crust

Preheat Oven to 375 Degrees.

18 Graham Cracker Squares (1 package (not box) equals this amount)
6 tablespoons Butter, melted
1/4 cup Granulated Sugar

Place graham crackers in a food processor and process until they are finely ground.

Combine the graham crackers crumbs with the melted butter and sugar and mix until well combined.

Press into the bottom and up the sides of a 9 inch pie plate.

Bake for 7-9 minutes.

Remove from oven and place on a cooling rack.

Bump oven temperature down to 350 Degrees for the pie filling.

Filling:

4 Egg Yolks
(1) 14 ounce can Sweetened Condensed Milk
2-1/2 ounces Key Lime Juice

Combine egg yolks and milk at low speed.  Slowly add juice.

Pour into the pie crust.

Bake at 350 Degrees for 12-15 minutes.

Remove from oven and place on a cooling rack until completely cooled.

Top with Fresh Whipped Cream

Whipped Cream Topping:

1/2 Pint Heavy Whipping Cream
1/8 cup Granulated Sugar
1/2 teaspoon Vanilla

For the best results, place your beaters and bowl in the freezer for about 15 minutes before starting this recipe.

Take beaters and bowl out of freezer and pour all the ingredients into the bowl.

Beat at high speed until it is creamy and thick, approximately 2-3 minutes.

Spoon on top of your COOLED Key Lime Pie and place in the refrigerator until ready to serve.

ENJOY!

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