Key Lime Pie

For the crust:

1/3 cup melted unsalted butter

1¼ cups crushed graham cracker crumbs

1 tablespoon granulated sugar

For the filling:

3 egg yolks

Grated zest of 2 limes (1½ teaspoons)

1 (14 ounce) can sweetened condensed milk

2/3 cup lime juice (you can squeeze your own or I often use a bottled key lime juice such as Nellie & Joes)

Preheat the oven to 350 degrees. Place 1/3 cup of unsalted butter in a medium microwave safe bowl. Microwave for 45 seconds to melt the butter. Add the crust ingredients and stir with a spoon until all the graham cracker crumbs have been moistened with the butter. Butter or grease a 9-inch pie plate and then pour the crumb mixture into the pie plate. Use your fingers to evenly press the mixture onto the sides and bottom of the pie plate. Bake the crust for 8 minutes at 350 degrees.

After you have finished pressing the crumbs into the pie plate, take a table knife and cut a clean line around the top of the crust. This will help you even out any uneven edges and will make your crust more attractive. Press any of these loose crumbs into the crust.

While the crust is baking. Place the egg yolks in a medium bowl or bowl of a stand mixer and use a beater to beat the yolks. Add the rest of the filling ingredients and beat until combined. When the crust is done baking, remove it from the oven and pour the filling mixture into the crust. Return the pie to the oven and bake for 10-12 minutes at 350 degrees or until set.

Serves 6 to 8

Crystal Maleski