Key Lime Pie

Use Key, Persian or Rangpur limes. Rangpur lime is a cross between a Mandarin orange and a lemon.

For the crust
8 ¾ inch tart pan with removable bottom

Preheat oven to 350°

1 ½ cups graham cracker crumbs, ground. I place the crackers in a large zip lock bag and crush with a rolling pin-you can also pulse them in a food processor.
4-5 tablespoons butter, melted
zest of 1 lime

Mix together the graham cracker crumbs, melted butter and zest until well blended. Press firmly into the tart pan, about 1 cup for the bottom of the pan, the rest for the sides.

Bake for 12-14 minutes. Cool completely or freeze for 20 minutes, once cooled add filling.

For the filling

Preheat oven to 350°

14 ounce can sweetened condensed milk
3 egg yolks (whites not used)
½ cup fresh lime juice (about 5-7 limes depending upon type and size)
zest of 2 limes
whipped cream (Add vanilla and a tiny amount of powered sugar to the cream before whipping)

Combine the milk, egg yolks, limejuice and zest and blend until smooth. Pour the filling into the pre-baked crust and bake for 15 minutes. Let cool for 15 minutes then refrigerate until serving.

Top each slice of pie with whipped cream just before serving.