The Key is in the Limes, Silly

This is my friend Betsy's Key Lime Pie recipe. The flavors simply sing - it's like Summer on a fork. For a non-baker such as myself, it's a great dessert option with a lot of wow factor (not too much of that measly measuring and sifting stuff). So hop to it... your guests are waiting!

Key Lime Pie
Contributed by Betsy Mueller

Crust*

• 16 graham crackers, crushed
• 3 tablespoons sugar
• 1 cube (1/4 lb) margarine or butter

Mix the ingredients and press them into a 9-inch pie plate. Bake in a preheated 350-degree oven for 10-12 minutes until lightly browned. Cool .

*You could always go the semi-homemade route and buy a pre-made crust. That's why Keebler exists, no?


Filling

• 4 large or extra large egg yolks
• 1 14-ounce can sweetened condensed milk
• 1/2 cup fresh key lime juice (the juice of approximately 12 Key limes - more if you like a really lime-flavored pie)
• 2 teaspoons grated lime peel (zest only)
• Whipped cream

Using an electric mixer, beat the egg yolks until they are thick and turn to a light yellow (don't over mix). With the mixer off, add the sweetened condensed milk and stir to combine. Turn the mixer back on to a low speed and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest. Continue to mix until blended (just a few seconds). Pour the mixture into the graham cracker crust and bake at 350 degrees for 12 minutes. Cool completely, and dust the top of the pie with powdered sugar. Optional: Once cool, top the center of the pie with whipped cream (leaving the edges showing); refrigerate until ready to serve.