"Key Lime" Pie

I'm not much of a baker, but occasionally I do bake, and occasionally I end up with something both good-looking and delicious.  So, allow me to introduce you to my new favorite summertime dessert....."Key Lime" Pie. {key lime is quotation marks because I just use regular limes, not key limes.  gasp!}

I know summer is drawing to and end, but hopefully the end of summer will bring with it lots of "end of summer" or "back to school" barbecues where you can make and take this pie.  It is so simple and easy, and I promise it will make you the talk of the party.  People will be begging you for the recipe.  Or they might even just start begging you to make one just for them....seems like I might know someone like that :)  So, consider yourself warned!

"Key Lime" Pie

1 package of graham crackers

1/3 cup sugar

6 tbsp. butter, melted

1 {14 oz.} can sweetened, condensed milk

2 egg yolks

1/2 cup fresh lime juice

1 heaping tbsp. lime zest 

{reserve some extra lime zest to add to the top of the pie at the end}

Preheat the oven to 350 degrees.

Start by making the crust first.  Put the graham crackers in a gallon-size, resealable Ziploc bag.  Use a rolling pin to crush the graham crackers to a very fine consistency.  Pour the crushed crackers into a small mixing bowl.  Add the melted butter {I just melt mine the microwave} and the sugar.  Stir everything together, and pour the crust into a pie dish.  Spread the mixture out evenly, and then use a spoon to press the crumbs up and around the sides of the dish.  Bake the crust in the oven for 10 minutes.  

While the crust bakes, make the filling.  In a large bowl, add the sweetened, condensed milk, egg yolks, lime juice and lime zest.  Whisk everything together, and pour the mixture into the pie dish on top of the graham cracker crust.

Bake the pie in the oven for another 15 minutes.  When you pull the pie out of the oven, sprinkle the reserved lime zest evenly over top.  Allow the pie to cool down at room temperature for a while before wrapping it in Saran wrap and refrigerating it for at least an hour before eating.

Crust recipe adapted from Make and Takes, and Filling recipe adapted from the Pioneer Woman