Key Lime Pie

This recipe comes from Nellie & Joe's Key West lime juice. The recipe is on the bottle.  It's so easy and perfect for dessert.  It's light, creamy and refreshing. 

9" GRAHAM CRACKER CRUST:
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons butter, melted
2 tablespoons sugar

I like to use my pyrex 9" pie plate for this recipe.  Anything larger will be too big.

CRUST: Preheat the oven to 350. Put the graham crackers into the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides. Bake in preheated oven until golden, about 5 minutes. Set aside on a wire rack and leave the oven on.

FILLING:

14 oz. can of sweetened condensed milk

 3 egg yolks (whites not used)

1/2  cup Nellie & Joe's Key West Lime Juice

FILLING: Combine sweetened condensed milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating.  Just before serving, top with freshly whipped cream.