The Only Key Lime Pie Recipe You Need

Look no further. This is the last key lime pie recipe you need. I got the recipe from one of my best friend's moms. She adapted it from Joy of Cooking then I made of few tweaks myself. The results=absolute deliciousness. I'm not even going to ramble on about it, let's just cut to the chase.

I'm a sucker for a good graham cracker crust. Especially this one. It has brown sugar it. I'm telling you it makes all the difference.

Key Lime Pie
yields 1, 9" pie

Crust:
1 1/2 cups of graham crackers (about 10)
6 Tablespoons butter, melted
1/3 cup brown sugar

Filling:
14 ounce can sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice (about 12 to 14 key limes)
zest of two key limes, plus extra for garnish

Topping:
1 cup heavy whipping cream
1 Tbsp. sugar

Directions:
Preheat your over to 350 degrees. In a food processor, grind up your graham crackers until finely ground. Pour melted butter and brown sugar in and process together. Dump graham cracker grounds into a 9 inch pie pan. Using your hands spread them out and up the sides. Use the base of a measuring cup to help pat down the crust so that it is even. Use the side of the measuring cup to smooth the sides and make sure the crust is even all along the rim. Bake for 10 minutes.

While your crust is baking whisk your egg yolks, sweetened condensed milk, key lime juice, and key lime zest in a large mixing bowl. Once your crust is done, lower the oven temperature to 325 degrees. Pour in the filling and bake for 15 to 17 minutes. Let your pie cool completely before adding the whipped topping.

Once the pie is cool, make the whipped cream. Using an electric mixer, mix heavy cream and sugar until stiff peaks form. Using a spatula, loosely top the pie with a hefty amount of whipped cream. Sprinkle with extra key lime zest. Serve cold.