Key Lime Pie

I got this one from my friend, Ellen.  Key lime pie is Charlie's favorite, and he gave this one an A+.  He liked that it was tart and crisp, as a lime pie should be.  I'll be making this a few more times this summer but need a zester, and a key lime press may help although I really don't have room for either in this postage stamp sized kitchen.

Ingredients:

Lime Mixture:

• 3 egg yolks
• 1 can of sweetened condensed milk
• ½ C. of fresh squeezed lime juice
• 1 t. lime zest
• 9 inch graham cracker crust

Sour Cream layer:

• 2 C. (16 oz.) sour cream
• 1/3 C. sugar
• 1 t. vanilla
• 1 t. lime zest 

And since my online grocer doesn't carry graham cracker crusts, I made my own.


Crust:

• 1 1/2 C. graham cracker crumbs
• 5 T. butter
• 3 T. sugar
  

Directions:

1. Preheat oven to 350 degrees
2. Mix ingredients for crust and press into pan.
3. Place crust in freezer for an hour before using.
4. Beat the egg yolks with the condensed milk, lime juice and lime zest
5. Pour mixture into the graham cracker crust
6. Bake for 30 minutes
7. While the lime mixture is baking, make the sour cream layer
8. Whisk the sour cream, sugar and vanilla together
9. Remove the lime mixture from the oven
10. Preheat oven to 500 degrees
11. Spread the sour cream layer over the lime mixture and sprinkle the lime zest on top
12. Return to the oven for about 5 minutes, just until it firms up
13. Remove from oven and allow pie to cool
14. Refrigerate the pie overnight and then serve 

By the way, I have tried a quicky version of key lime pie, and it is pretty yummy as well.