Key lime time

Sometimes I get the urge to BAKE. A few days ago I made this key lime pie which was delicious and tart but let me tell you it tastes a lot better when it's chilled rather than at room temperature. But either way it was gone in 2 days. Recipe below...

Recipe adapted from America's Test Kitchen:

Filling:

4 large egg yolks

4 tsp grated lime zest (I always just zest about 3 limes and figure it looks about right)

14 oz. sweetened condensed milk (1 can)

1/2 cup fresh lime (or about 4 limes if they are med. size)

*1 graham cracker crust shell

Can top the whole thing with whipped cream if you like, or more grated zest after it's cooled.

Whisk together egg yolks and the zest until it's a green tint (abt. 2 min). Whisk in the milk til smooth then whisk in the lime juice. Let sit for 30 min covered to thicken. Prepare the crust.

*In my case, I cheated and used a Trader Joe's frozen pie crust which I then defrosted, prebaked a few min so it was warm (important) and then poured the rested filling in. You can also make the traditional graham cracker crust by combining 1.5 cups crushed graham cracker, 5 tbsp melted butter and 2 tsp salt, pressed into pie pan. If you're using this you should prebake the crust about 15 min before pouring in the filling.

After adding filling, bake for about 20 min and you're done!

YAYAYAYA PIE,

amanda