Process graham crackers in a food processor or
blender then melt butter and have it ready. Whisk
egg yolks and zest until tinted light green. Beat
in milk, then juice, then set aside at room
temperature till it thickens. Mix graham cracker
and sugar in a bowl. Add butter, and stir with a
fork. Pour into a 9 inch pie pan and press over
bottom and up sides. Bake on center rack about 15
minutes (until lightly brown.) Remove and let cool
until it reaches room temperature.
Pour lime filling into crust, spread evenly, and
bake 15 minutes until center sets, but still wiggles
when shaken. Cool to room temperature.
Refrigerate at least three hours.
Originally Submitted
4/15/2010
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