Key Lime Pie

This pie is not for the weak or the people who do not like strong citrus.  My brother in law calls this pie "key LIME pie" because it includes lots of zest and juice.  It is absolutely delicious and refreshing on a hot day.

Forget using actual key limes.  They are so small and you would have to buy at least 20 to get the amount of juice and zest that this pie calls for.  Regular limes are just as good and still give you the tart and tangy flavor you are looking for.  Enjoy!

Key Lime Pie (from Ina Garten, "Barefoot Contessa Family Style" page 138)

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons unsalted butter, melted

For the filling:
6 egg yolks, at room temperature
1/4 cup sugar
1 14 oz. can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice

Crust:
Preheat oven to 350
Process crackers in the bowl of a food processor fitted with a steel blade until they are fine crumbs (you can also put in a plastic bag and beat with a rolling pin)
Combine graham cracker crumbs, sugar, and butter and press into a 9 inch pan, making sure the sides and bottom are an even thickness
Bake for 12 minutes
Allow to cool completely

Filling:
Beat the egg yolks and sugar on high speed (with either a hand held or electric mixer) for about 5 minutes until thick and pale yellow
With the mixer on low speed, add the sweetened condensed milk, zest, and juice
Pour into cooled pie shell and freeze (for at least several hours or days in the freezer)

When frozen, cut into slices and garnish with whipped cream if desired