baking, pies
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Perfect Key Lime Pies for Pi day

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These pies are super easy to make and come out perfect every time!

The recipe below is for one 9-inch pie, but I usually make 4 smaller (4 1/2 inch) pies.

INGREDIENTS
FILLING
4 tsp grated lime zest (I use regular limes)
1/2 cup Key lime juice (bottled if fresh key limes are not available, regular lime juice is too tart)
egg yolks
14 ounce sweetened condensed milk
CRUST
graham crackers, processed to fine crumbs
2 tbsp granulated sugar
5 tbsp melted butter; melted and warm
WHIPPED CREAM TOPPING
3/4 cup heavy cream
1/4 cup confectioners sugar
1/2 lime, sliced thin and dipped in sugar
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DIRECTIONS
Whisk zest and yolks in medium bowl until tinted light green (approx. 2 minutes). Beat in milk, then juice. Set aside at room temperature to thicken.
Preheat oven to 325 degrees F. In food processor, process graham crackers until evenly fine; add sugar and pulse to combine. Add melted butter in a steady stream until mixture resembles wet sand. Press into pie pan(s). Bake 15 minutes (9 minutes for 4 1/2 inch pies) until lightly brown and fragrant.
Pour filling into crust, bake 15-17 minutes (9 minutes for 4 1/2 inch pies), until center is set but wiggly. Cool to room temperature, then refrigerate for 3 hours (1 1/2 hours for 4 1/2 inch pies).
Whipped cream topping: whip cream to soft peaks. Add confectioners’ sugar 1 tbsp at a time; continue to whip to just-stiff peaks. Pipe whipped cream over the pies or spread evenly with rubber spatula.

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