Key Lime Pie

In large mixing bowl, combine graham cracker crumbs, butter, and sugar. Press into bottom of buttered 9" pie pan (not deep dish). Bake about 5 minutes at 350.

With electric mixer, beat egg yolks and lime zest at high speed until very shiny, about 5 minutes. Gradually add condensed milk, and continue to beat until thick, about 3-4 minutes. Reduce speed of mixer to low and add key lime juice. Mix just until combined.

Pour lime mixture into crust. Bake at 350 for 10 minutes. Cool completely and then refrigerate. Place in freezer about 20 minutes before serving.

Beat heavy cream and powdered sugar until stiff. Put large drollop of whipped cream (or buy some cool whip) on top of each piece of pie.

NOTE: Got this recipe from a friend in California. She said it was adapted from Joe’s Stone Crab in Miami Beach. It is EXCELLENT!

My former key lime pie recipe used to be simply a bought graham cracker crust; then I mixed together either a 6 ounce frozen daiquiri mix or limeade; a can of Eagle Bran milk, and an 8 ounce carton of cool whip. Sometimes I just refrigerated it and sometimes I froze it. It was good either way. But this new one is wonderful and better than those!