Key Lime Pie

A creamy Key Lime Pie in a graham cracker crust. The perfect green dessert for St Patrick's Day!

Crust:
2 cups crumbled graham crackers
3 Tbsp brown sugar
1 tsp cinnamon
½ tsp nutmeg
1/16 tsp salt
6 Tbsp unsalted butter, melted

Filling:

1 large egg yolks, room temperature
Finely grated zest of 1 lime
1-14 oz can sweetened condensed milk
1 cup fresh lime juice

Preheat oven to 350 degrees.

In a medium mixing bowl, combine crumbs, brown sugar, cinnamon, salt and nutmeg. Stir in melted butter. Press mixture into a 9” glass pie plate. Refrigerate for 15 minutes.

In another bowl, combine egg yolks and lime rind. Beat with an electric mixer on high for 8 minutes, until pale yellow and fluffy. Gradually add condensed milk and continue to beat for another 7 minutes, until fluffy. Reduce speed to low and slowly add lime juice, beat for 2 minutes. Pour filling into chilled pie shell.

Bake for 12 minutes, until filling is set. Transfer to a wire rack and cool completely. Refrigerate 3 hours before serving.

Top with whipped cream and garnish with lime zest or a lime slice, if you’d like.