The ultimate key lime pie

I make this recipe for my husband on special occasions, I foolishly made him one to take into work last year and now get inundated with requests for key lime pies from his co-workers. This is absolutely delicious, especially now the summer months are approaching.

Ingredients

5 egg yolks
1 can of sweetened condensed milk
1/2 cup of heavy cream
1 cup of fresh squeezed key lime juice
The zest of 2 large limes
Pinch of salt

For the crust
1 1/2 packets of graham crackers
1/2 cup of sugar
2 tablespoons of melted butter

In a food processor combine graham crackers and sugar and process until fine breadcrumb texture, add the melted butter and process again for 1-2 minutes until the crumbs are well coated with the butter and the mixture looks slightly moist.

Press the crust into a pie tin and smooth with the back of a metal spoon. Bake in a preheated 350 degree oven for 10-12 minutes until lightly brown.

While the crust is baking, juice a bag of key limes until you have a cup of juice. Alternatively, you can use half regular limes and half lemon juice. In a large mixing bowl combine the egg yolks and the sweetened condenses milk and mix until thoroughly combines. Gently stream in the lime juice. Whisking continuously until the mixture thickens. Add the lime zest and the heavy cream and mix until combined.

Pour the key lime mixture into the baked pie crust, gently tap the pie pan to release any air pockets. Return the pie to the oven and bake for 15-20 minutes, remove the pie and refrigerate for at least 4 hours, preferably overnight to allow the custard to set.

Serve with the remaining whipped heavy cream.