Key Lime Pie

A week ago, it was my mom's birthday.  Along with crab cakes eggs benedict and crawfish étouffée, I made her Key Lime Pie.  It was so tasty!  I got the recipe for the graham cracker crust from Betty Crocker's Cookbook and I followed the instructions on the back of the Nellie and Joe's lime juice bottle to make the filling.

Ingredients

• Graham Cracker Crust
• 12 full graham cracker sheets, crumbled
• 1/4 cup sugar
• 1/2 cup melted butter
• Pie Filling
• 2 14 oz. cans sweetened condensed milk
• 6 egg yolks
• 1 cup Nellie and Joe's Key West Lime juice
• Whipped Cream
• 1 cup cold heavy whipping cream
• 2 tbsp. sugar
• 1 tsp. vanilla extract

Makes 1 10-inch pie.

To make the graham cracker crust, mix the crumbs, sugar, and butter.

Press the mixture firmly and evenly against the bottom and sides of the pie pan. Bake at 350º for 15 minutes.

To make the pie filling, combine the milk, egg yolks, and lime juice.

Blend until smooth.

Pour the filling into the pie shell.

Bake at 350ºF for 15 minutes.  Allow the pie to stand for 10 minutes before refrigerating.  Chill the pie until cold.

When you're ready to serve the pie, make the whipped cream by beating the heavy whipping cream, sugar, and vanilla extract with an electric mixer until stiff peaks form (about 1 minute).

Top the pie with whipped cream and serve!