Key Lime Pie

Let’s face it, the phrase "Easy as pie” is a bit of a misnomer. Making pie, especially rolling out the crust, requires practice. However, this recipe is literally easy as pie. It’s the perfect recipe for beginners (no tricky crust to roll out). Yet, it is so much better than what they will serve you in any restaurant. Many people tell me it is the best Key lime pie they’ve ever had. I call this recipe my gateway recipe. People who think they aren’t bakers, make this pie with such great success, that they move on to the hard stuff like cherry, apple Crumble top and coconut cream. :)
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Key Lime Pie
Crust: 1 1/2 cup graham cracker crumbs
6 Tablespoons butter
3 Tablespoons sugar
Press into pie plate, bake at 325° for 12 min. (You could buy a pre-made crust but please don’t tell me 🙈 and don’t expect it to taste good. I’m pretty sure they mix sawdust into those crusts. 🤣)
Filling: 1 tablespoon lime rind, finely grated
1/2 cup lime* juice
14 oz sweetened condensed milk
4 egg yolks

Mix everything together, pour into crust back at 325° 15 min. After it cools freeze for at least 10 min. to make it easier to cut. (This pie can be stored in the freezer up to three months without the topping.) Topping: 1 cup whipping cream. Whip and sweeten to taste with 2-5 Tablespoons of sugar.
Enjoy! .
*To be as delicious as I’ve promised, you must not use bottled lime juice! You need to squeeze 4-6 regular limes, not Key limes. I have tried this recipe with Key Limes and not only did it take forever juicing all those little limes but it didn’t taste any better. Trust me on this.