Key Lime Pie

Sour, smooth, and so damn tasty.

Makes: 1 Pie

Takes About: 8 hours and 45 minutes (45 minutes making/baking and 8 hours refrigerating)

Difficulty: 1.5 out of 5

Prep:

Preheat the oven to 350 degrees F.

Ingredients:

- Crust

1 1/2 cup graham cracker crumbs

4 tablespoons unsalted butter - melted

- Filling

3 eggs - separate the whites and yolks

1 whole egg - whisked

1 14-ounce can sweetened condensed milk

1/3 cup fresh lime juice

3/4 teaspoon lime zest

Instructions:

- Step 1 - Make the Crust

Grind up 8-9 full graham crackers (maybe more) to create 1 1/2 cups of graham cracker crumbs.

Melt the 4 tablespoons of butter.

In a medium bowl, mix together the graham cracker crumbs and melted butter until it looks like wet sand.

- Step 2 - Press and Bake

Press the crumble into the bottom and up the sides of a 9 inch pie pan.

Bake the crumble in the preheated oven for 15 minutes until it creates a beautiful golden brown and firm crust.

- Step 3 - Whisk the Eggs

In a large bowl, whisk the 1 whole egg and 3 egg yolks until thickened.

- Step 4 - Add Condensed Milk

Add 14 ounces of condensed milk into the egg mixture and mix well.

- Step 5 - Add Lime

Add the 1/3 cup of lime juice and the 3/4 teaspoon lime zest and mix until incorporated.

- Step 6 - Whip the Egg Whites

Place the 3 egg whites into a steel bowl and whip them until light and fluffy.

- Step 7 - Fold the Egg Whites

Using a spatula, fold in a third of the egg whites into the egg yolk and lime mixture carefully.

Once the egg whites have dispersed evenly, fold in the remaining egg whites.

- Step 8 - Fill the Crust

Spoon the filling into the graham cracker crust until full.

- Step 9 - Bake!

Bake the pie for 10-15 minutes or until it just sets.

- Step 10 - Cool Completely

Let the pie cool completely and then refrigerate overnight.

Once the pie is ready to serve, add a little whip cream as decoration and serve!

Recipe adapted from Food and Wine's "Tangy Key Lime Pie."