Key Lime Pie...Yummm!

Key Lime Pie
Recipe courtesy Joe’s Stone Crab
This recipe is from the Food Network. It was featured on an episode of The Best Of

Back before my in-law's decided we were completely expendable now that they had jewish grandchildren--sorry, just a little bitter, we visited them in Miami and had the wonderful experience of going to Joe's Stone Crab. Stone crabs honestly weren't my thing--I'm not wild about them being served ice cold, but I still remember the Key Lime Pie. Yummy! It's been hot around here--not terrible, in fact we've had our windows open all week, which I LOVE. Now that we're not constantly surrounded by the artificial articness of air conditioning however, you can feel that it's summer! I decided we could use a little something light and refreshing and began looking around for a Key Lime Pie recipe. This one fit the bill perfectly!

Graham Cracker Crust
1 paper-wrapped package graham crackers (1/3 of a 1-pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling
3 egg yolks Grated zest of 2 limes (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: other wise use regular limes)
**I ran a little short on the lime juice, I just made it up with a little bit of lemon juice. Shhhh. Don't tell. I truly don't think you can tell the difference.

Topping
1 cup heavy or whipping cream, chilled
3 tablespoons confectioners' sugar

For the graham cracker crust: Preheat the oven to 350 degrees. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

I know it will be delicious. If you look right about 2:00 on the pie, you'll know how I know! ;-) Tonight when it's time for dinner, I'll throw it in the freezer. While the kids are clearing the table, I'll whip the cream and then we can all enjoy a refreshing, tasty treat. OK, who am I kidding, Mark, Rebekah and I will enjoy it. Jacob and Julianna probably wouldn't taste it if their lives depended on it!