Key limes from Florida make their way up north to our markets only every once in awhile. So we use regular limes. The real key is not to overbake the filling so it stays creamy.

　　

Ingredients

feeds 6 to 8

　　

The Crust

About 18 graham crackers

　　1/4 cup sugar

　　1/2 teaspoon ground cinnamon

　　5 tablespoons butter, melted

　　

The Filling

4 extra-large egg yolks, lightly beaten

　　1 can (14 ounces) sweetened condensed milk

　　1 1/2 teaspoons grated lime zest

　　1/2 cup lime juice (from 3 or 4 limes)

　　

The Garnish

Sweetened whipped cream

　　

Step 1

Preheat the oven to 350° and get busy making the pie crust. Break the graham crackers into the work bowl of a food processor and process to crumbs. You should have 1 1/4 cups. Mix the crumbs, sugar, and cinnamon together in a bowl. Pour on the butter and mix til the crumbs are evenly moistened. Press the crumbs into the bottom and up the sides of an 8-inch pie pan. Set aside.

　　

Step 2

Make the filling by whisking together the yolks, condensed milk, zest, and juice in a bowl. Pour the mixture into the crumb crust and bake for 20 to 25 minutes, or til the edges and the center are just set.

　　

Step 3

Pull the pie out of the oven and cool to room temperature; then chill it in the fridge. Slice into wedges and serve with a dollop of sweetened whipped cream.

　　Dinosaur Bar-B-QueTen Speed Press