GRAHAM CRACKER CRUST FOR KEY LIME PIE RECIPES

Steps:

• Crust:.
• Preheat oven to 350.
• Mix Graham Crackers, Light Brown Sugar, and Butter.
• Press onto bottom and sides of 9" pie pan.
• Bake crust for 8-10 minute.
• Fill (cool crust if desired).
• Filling:.
• Beat cream cheese until creamy.
• Add in condensed milk.
• Add egg yolks, beat until smooth.
• Add Key Lime Juice and beat until thoroughly combined.
• Pour into pie crust and distribute evenly.
• Bake on 350 degrees for 10 minute.
• Remove from oven and cool.
• Refrigerate for at least 1 hour and 30 minute.
• Serve.

Steps:

• CRUST: Preheat oven to 350 degrees F. Mix the ingredients together and press them into a 9-inch pie plate (glass or pre-formed tin is your option). Bake in oven in middle rack for 10-12 minutes until lightly browned. Remove from oven, and cool on a rack. Note: Do not turn off the oven, as you will be baking the next portion of the pie momentarily.
• PIE FILLING: In a stand mixer with the whipping attachment, beat the egg yolks on medium speed until they are thick and turn yellow, DO NOT OVERMIX!
• Turn the mixer off and add the sweetened condensed milk, and turn the mixer speed to low. Drizzle 1/2 of the lime juice. Once the lime juice is incorporated, add the other half of the juice and the zest, continue to mix until melted (just a few seconds).
• Pour the mixture into the pie shell.
• Bake at 350 degrees F for 12 minutes to set the yolks. Remove from oven and cool to room temperature and then refrigerate for approximately 2 hours to set.
• WHIPPING CREAM: In a stainless steel medium bowl, combine whipping cream, sugar, and vanilla and whisk by hand until creamy peaks form.
• SERVING: Take the pie out of the refrigerator and slice pie in 8ths. Plate pie and add a dollop of whip cream! Try it also with some toasted coconut too!