Tangy Key Lime Pie

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 egg yolks (large)
• 14 oz can sweetened condensed milk
• 0.5 cup Key lime juice
• 1 tsp lime zest
• 1 cup heavy cream
• 1 tbsp powdered sugar

Instructions

1. Preheat oven to 375°F (190°C).
2. For the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly and evenly into a 9-inch pie plate.
4. Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
5. Reduce oven temperature to 350°F (175°C).
6. For the filling: In a medium bowl, whisk together egg yolks until light in color.
7. Gradually whisk in the sweetened condensed milk until smooth.
8. Stir in the Key lime juice and lime zest until completely combined. The mixture will thicken slightly.
9. Pour the filling into the pre-baked graham cracker crust.
10. Bake for 15-18 minutes, or until the center is just set but still slightly wobbly. Do not overbake.
11. Remove from oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
12. Optional Garnish: Whip heavy cream with powdered sugar until soft peaks form. Serve slices of pie with a dollop of whipped cream and an extra sprinkle of lime zest.

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