Key Lime Pie

As many of you may remember, the hubby and I took a trip to Jekyll Island a few weeks ago. While we were there, we enjoyed some delicious key lime pie - which got me thinking - why don't I make my own key lime pie? Can I even get key limes in the grocery store here in North Georgia?

Well, the answer is yes, I can! My dear father in law picked me up a bag of key limes from the grocery store last week and delivered them into my care on the condition that I make him a pie. I was glad to accept his offer!

The pie turned out beautifully - tart and creamy, complimented by a perfect graham crust and a generous dollop of freshly whipped cream. Perfection!

Key Lime Pie
adapted from epicurious.com

1 1/s cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted

1 14-ounce can of sweetened condensed milk
4 large egg yolks
2/3 cup Key lime juice
1 teaspoon key lime zest
1/2 teaspoon vanilla extract

1 cup chilled heavy whipping cream, whipped until soft peaks form

Preheat your oven to 350 degrees.

Combine the graham cracker crumbs and sugar in a medium bowl. Pour over the melted butter and stir until the mixture comes together in a rough ball. Press the mixture evenly into a 9" pie dish so that it lines the bottom and sides of the dish.

In a medium bowl, whisk together the sweetened condensed milk and the egg yolks until thoroughly combined. Add the lime juice, zest, and vanilla, and continue to whisk until the mixture thickens slightly. Pour the filling into your prepared pie shell.

Bake in the middle of your oven for 15 minutes. Cool the pie completely on a rack before covering it and putting it in the refrigerator to chill for at least 8 hours.

Serve chilled, and top each piece with the freshly whipped cream.