KEY LIME PIE                                back to home
makes a 9 inch pie- or 6 mini pies
Key lime pie is a favorite dessert in our family. Confession. I’m not all that into baking anymore. With wonderful pastries and desserts within walking distance from my house- why bother? So, I usually take a shortcut when making this by using a prepared store bought graham cracker crust- Keeblers Ready Made are my choice. I like the mini 6 pack- they travel well and you can remove them easily from the aluminum foil tins- so no one is the wiser You can top this with meringue or whipped cream. And, if you really must, I’ve included a recipe that i like for the graham cracker crust.

For the crust
1   1/2 cups graham cracker crumbs- about 10 whole
1/2 cup sweetened flaked coconut
3 T sugar
6 T butter

Pre-heat oven to 325.
Combine the graham cracker crumbs, coconut, and sugar in a bowl and mix. Add the butter and stir until everything is moistened.
Spread the mixture evenly on the bottom and sides of the pie pan, and use your fingers or the back of a spoon to press the mixture to form a crust.
Bake 8- 10 minutes until golden brown and firm. Cool. Leave oven on.

For the filling
3 large egg yolks
One 14 ounce can sweetened condensed milk
1 t  fine zest of lime
1/2 cup  fresh key lime juice- or regular lime juice*

For the topping
whipped cream or meringue
toasted coconut

Combine all the filling ingredients in a bowl and whisk until well blended. 
Pour the batter into the baked cooled pie shell and bake for about 20 minutes- until firm. 
Allow it to cool completely and refrigerate for several hours- can be made a day in advance.
When ready to serve- top with whipped cream and a little toasted coconut.

                       * Nellie and Joe’s bottled key lime juice is very good and widely available in the U.S.