As a gesture for a great friend, I attempted to make Key Lime Pie years ago. Never having experienced the dessert, I believed that it should be more lime colored. This believe caused me to spike my pie with green food coloring. That night we all had a good laugh about the fluorescent color.

Since then, Key Lime Pie has become one of my favorite desserts. It is tart, moist, and has the perfect crumbly crust. Not to mention I add lots of zest to add even more zing!

Key Lime Pie Recipe

Crust
16 full graham crackers
1/4 cup butter, melted
1/4 cup sugar

Filling
3 egg yolks
1 can sweetened condensed milk
1/2 cup key lime juice (it took me about 20 key limes)
1/2 tablespoon key lime zest

Preheat the oven to 350 degrees

Smash the graham crackers into crumbs by sealing them in a plastic bag or by using a food processor. Place in a pie pan and mix well with the butter and sugar. Form into the shape of a pie crust and place in the oven for about 8 minutes or until it is browning.

Beat the eggs, condensed milk, lime juice, and zest well. I beat mine using a whisk for about 5 minutes.

Pour in the already browned pie shell and bake for 17 minutes. Enjoy.