Super Simple Key Lime Pie

Heat oven to 350 degrees.

For the crust (if you don’t want to buy a ready-made one, which, for this type of crust, is perfectly acceptable):

• Nine 2 1/4″x 4 3/4″ graham crackers (which should result in about 1 1/4 c of crumbs)
• 2 T sugar
• 5 T butter, softened or melted

In a food processor or blender, blend the graham crackers until you’ve got fine crumbs.  Add the sugar and butter and blend again until everything is well incorporated.  Press the crumb mixture into a 9″ pie pan, being sure to press it evenly up the sides as well as on the bottom.

Bake the crust for 10 minutes.  Then put it on a rack to cool.

For the filling:

• 1 14-oz can of sweetened condensed milk
• 4 large egg yolks
• 1/2 c fresh Key Lime juice (you can use regular limes but the taste and color will be different – not bad, just different)

In a medium bowl whisk together the condensed milk and yolks until they are well combined.  Then add the lime juice and whisk again.

Pour the filling into the slightly-cooled crust and bake for 15 minutes.  Cool on a rack and then refrigerate for around 8 hours – or more.

Just before serving add the topping and garnish.

For the topping:

• 3/4 c of heavy cream, whipped, with 1 T powdered sugar added
• finely grated lime peel for garnish (optional)
• thinly sliced key lime for garnish (optional)