My father-in-law always loved Key Lime pie.  Unfortunately, in New Hampshire where they lived it was hard to find Key Lime juice.  So, every Christmas we sent my mother-in-law several “Nellie & Joe’s Famous Key Lime Juice” bottles so she could make some delicious pies.  You can now find the juice everywhere, grocery stores and even at Walmart.

MAKES:  1 pie – about 8 servings
PREP TIME: 30 mins
TOTAL TIME: 2 hours 15 mins

Ingredients

 FOR THE CRUST:

• 12 whole graham crackers
• 2 tbsp. granulated sugar
• 1 stick salted butter, melted

FOR THE FILLING:

• 2 large egg yolks
• 1 14-ounce can sweetened condensed milk
• 1/2 c. bottled Key Lime juice
• 1 tbsp. grated lime zest (from about 2 limes) if available. You can also use it for garnish.

TOPPING IT OFF:

• 1 c. heavy cream
• 2 Tbsp. powdered sugar

DIRECTIONS

1. Preheat the oven to 350 ̊.
2. For the crust:  Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
3. For the filling: Whisk the egg yolks, condensed milk, Key Lime juice and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still a little wiggly about 15 minutes. Let cool for 30 minutes, then refrigerate until thoroughly chilled, at least 1 hour.
4. The topping:  Before serving, beat heavy cream and powdered sugar in a large bowl with a mixer until soft peaks form. Spread on the pie and garnish with lime zest.