Fresh Squeezed Key Lime Pie

Ready In: 1/2 Hr. to Bake; Couple Hrs. to Set

Wine Pairing: Sauvignon Blanc

What You Will Need:

Crust:

• 5 T. butter, melted 
• 1 1/2 cups graham crackers (About 1 1/2 packages) 

Filling:

• 1 (14-ounce) can sweetened condensed milk 
• 1/2 cup fresh squeezed key lime juice (About 1 package) 
• 2 teaspoons grated lime zest 
• 2 egg yolks 

Method:

Crust:

1. Preheat oven to 350 F. 
2. Crust: Crunch up graham crackers (or I use the food processor and it gets the job done in seconds) until you have a fine graham crockery mixture. 
3. Pour in melted butter and mix. 
4. In a 9 inch pie dish, pat down crust. 
5. Bake for about 10 minutes (until it is a goldeny color) and let cool. 

 Filling: 

1. Squeeze limes until you have 1/2 cup of juice. 
2. In a bowl, combine juice, can of sweetened condensed milk, lime zest and 2 egg yolks. 
3. Pour mixture into the pie shell and bake for about 13 minutes. 
4. Put in fridge and let set foe a few hours. Or, if you're like me and you can't wait, put it in the freezer for an hour and enjoy! 

Whip Up Some Homemade Whipped Cream and Enjoy!

Recipe Adopted from Paula Deen (My Personal Favorite) 

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