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Deb's truly outstanding key lime pie

By Roxane
That classic pie that Deb so frequently brings to Project Night, the sublime blend of tart and sweet.  Deb, it's always a crowd pleaser and you score points for presentation.

Key Lime Pie

Filling:
4 t.      lime zest
½ c      fresh lime juice
4          egg yolks
14 oz. sweetened condensed milk

Crust:
1 ¼ c. graham cracker crumbs
3 T.     sugar
5 T.     butter

For filling, whisk yolks and zest about 2 minutes (add a drop of green food coloring if desired).  Beat in condensed milk, then add lime juice.  Set aside.

For crust, mix graham cracker crumbs and sugar.  Add butter to moisten and press into 9” pie plate.  Bake at 325ºF until lightly browned, about 15 minutes.  Transfer to a wire rack and cool to room temperature, about 20 minutes.

Pour filling into cooled crust.  Bake until center is set, yet wiggly when jiggled, 15 to 17 minutes.

Refrigerate at least 3 hours after cooling.  Serve with whipped cream and a lime sliver.

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