Key Lime Pie

By: Jessica Elliott

*Taken from James McNair

Graham Cracker Crust
2 c. fine graham cracker crumbs
6 T. melted butter
1/4 c. brown sugar
1/2 tsp. cinnamon
Pie filling
6 egg yolks, at room temp.
2 T. grated lime zest (regular limes, which have a nicer flavor!)
1.5 cans sweetened condensed milk
3/4 c. freshly squeezed lime juice, more if needed

Press crust mix into pie plate and bake on 325 for 15 minutes until fragrant. For filling, mix yolks and zest on high until creamy and pale yellow for five minutes. Add condensed milk and juice until smooth. Taste and add more juice if you want a tarter flavor. Fill cooled crust. Bake at 325 for 15 minutes or until just set. Cool on wire racks and then refrigerate. I like to top mine with fresh whipped cream after it's been chilled thoroughly.