Key Lime Pie!

The Crust 

11 graham crackers 
2 TB sugar
6 TB salted butter melted

The Filling - 
1 - 14 oz can sweetened condensed milk
4 large egg yolks 
7 TB key lime juice we buy it in the bottle if we can't get fresh  
2 TB fresh lemon 

9" pie pan 

Heat the oven to 350 degrees. 

How to - 
Pulse the graham crackers, sugar and butter in a food processor until fine crumbs. If you don't have a food processor put the graham crackers in a zip-lock and smash them with the back of a pan until they are finely crushed  -  then mix it in a bowl. Transfer the mixture to the pie pan and press into the bottom and up the sides. Bake the crust 8 - 10 minutes until golden brown. Transfer to a wire rack and let it cool down about 15 - 20 minutes. 

Make the filling by whisking the condensed milk and egg yokes together in a large bowl. Add the lime and lemon juice and mix well - it should thicken a bit. 

Pour filling into the cooled crust and bake until the center is set,  about 15 minutes.  Transfer pie to wire rack and let cool for about an hour. The filling will set as it cools. Transfer to the refrigerator to completely cool - about an hour. 

You can add whip cream to the top if you like. We garnish the pie with thinly sliced lime pieces since we're not huge whip cream fans!  Enjoy!