Key Lime Pie

I am getting excited to go to Florida to my son and his family’s house for Thanksgiving. We do “Piesgiving” on Wednesday night so we can enjoy all the pies the day before. We have Quiche, and Turkey Pot Pie and Shepherd’s Pie and then about 6 different kinds of Dessert Pies. When in Florida we should make Key Lime Pie, RIGHT?

Key Lime Pie

CRUST

1 package of Graham crackers, 11 cookies

¼ Cup Powdered Sugar or Brown Sugar

5 Tablespoons Melted Butter

1/8 teaspoon Salt

1/3 Cup toasted Coconut, optional

FILLING

Zest of 3 limes - Divided

3 large egg yolks

2/3 cup fresh lime juice, about 6 Limes

1 14oz can Sweetened Condensed Milk

CRUST

In a food processor with chopping blade, process graham crackers into crumbs. While food processor is still running add sugar, melted butter, salt and coconut. Pour into a 9-inch pie pan, press crumbs over bottom and up sides of pan to form even crust. (I use the bottom of a measuring cup and press firmly) Bake at 325º until lightly browned, about 15 minutes. Cool.

FILLING

Whisk 2 teaspoon of lime zest and egg yolks in medium bowl, until light green in color. Beat in sweetened milk, and juice. Set aside it will thicken in about 15 minutes. Pour lime filling into crust, bake at 325º until center is set, yet wiggly when jiggled, 20 minutes. The temperature should be 150 Degrees. The edges should be browned.

Cool to room temperature. Refrigerate until well chilled, at least 3 hours. Serve with sweetened whipped cream and add some of the zest to the top of the whipped topping.

** Can also top with meringue. Bake for 7 minutes, then apply meringue. Bake 20 additional minutes.

Dairy Keen Jan Olpin

Gluten Free use Gluten Free Graham crackers