Key Lime Pie

This is a wonderful summery dessert that is super easy to make and everyone loved it at this year's July 4th BBQ.  As another option, you could easily make this with Meyer lemons instead of limes.  I actually used regular limes instead of key limes this time.

Crust: 

• 18 whole Graham Crackers (the 4-section Large Pieces), 2 sleeves from a box.
• 1/3 cup Sugar
• 1/3 cup Butter, Melted 

Filling:

• 1 Tablespoon (heaping) Lime Zest (about zest from 2 limes)
• 1/2 cup Lime Juice
• 2 whole Egg Yolks
• 1 can (14 Oz) Sweetened Condensed Milk

Preheat oven to 350 degrees.

For the crust:
Crush crackers in a ziploc bag until they are pretty fine. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl on medium speed until combined, about 1 minute. Add in condensed milk and mix on high until smooth and thick, about 1-2 minutes. Pour mixture into crust and bake for 15-20 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream (1/2 cup heavy cream and 2 tablespoons of sugar - mix on high speed until forms stiff peaks) and more grated lime zest.

Recipe from The Pioneer Woman Cooks