Key Lime Pie!

I made this today in class, and I'm in love! Okay it's not a true key lime pie cause it's impossible to get real key limes here, but regular will suffice. If you are able to get a hold of true key limes I applaud you and use them instead.

Ingredients:

Crust:

1 c. crushed graham cracker crumbs

1/2 c. sugar

1/4. c. butter, melted

Combine crumbs and sugar and mix in the butter, it should still be a little crumbly but stick together when pressed into the pie tin. Make an even layer of the crumbs in the tin and up the sides, it will not go along the lip. Then bake at 325 degrees for 10-15 minutes, let cool down on wire rack.

Lime Filling

4 egg yolks

4 tsp. lime zest

1 can 14 oz sweetened condensed milk

1/2 c. fresh squeezed lime juice

1 tsp. green food coloring (optional)

IN mixer beat yolks and zest with a whisk for 2 minutes on high speed. Then beat in the milk, then juice and food coloring(if you don't use the food coloring, it will be a very pale yellowy color. Let stand in bowl for a few minutes and it will start to thicken a little. Once it's thickened a bit, pour into the crust and spread out evenly. Bake at 325 degrees for 15 minutes, until center is set but still a little wiggly, and it will be firm. Let cool completely on wire rack. Once it's cooled down make freshly whipped cream, add a little vanilla and powdered sugar to sweeten it to your taste. Let it get firm peaks, then spread an even layer over the lime filling. Garnish with more fresh lime zest. Keep refrigerated.