Key Lime Pie

• 140g graham crackers, (about 1 pack)
• 55g unsalted butter, melted
• 25g sugar

• Crush the crackers into fine crumbs using a food processor, blender, or rolling pin.
• Stir in butter and sugar.
• Press into a 9-inch pie pan, or small tart pans.
• Bake crust at 350ºF 5-8 minutes or until lightly brown. No need to bake if using small tart pans.
• Place any extra crumb mixture in a container and freeze for up to 2 months

• I make double the crust as it’s handy to have in the freezer to use for cheesecake bottoms and other tarts.

• 14-ounce can of sweetened condensed milk
• 4 large egg yolks
• 25g sugar
• 115g lime juice, if using fresh, strain

• Mix the condensed milk and yolks until smooth.
• Stir in the lime juice slowly until well blended. Don’t use a whip.
• Pour into crust.
• Bake 350ºF 15 minutes until 165ºF internal temperature.
• Chill several hours or overnight before serving.

Key lime pie is quick to make and the tartness of the lime is refreshing. Top with an assortment of fresh berries for a colorful summer dessert.