Angie's Key Lime Pie

This weekend, I had the joy of enjoying other people's cooking and staying mostly out of the kitchen (with the exception of a major baby food making session!). This recipe is compliments of my aunt, Angie. I'm telling you, I never really cared for key lime pie, but this one I could eat the whole thing by myself! It's light, fluffy, and super refreshing on a hot summer night. (P.S. What happened to the weather last night, summer arrived quite suddenly!)

Angie’s Key Lime Pie

INGREDIENTS

Crust:
1 stick butter
1 ½ c fine graham cracker crumbs (1 package of 16 squares)
¼ tsp cinnamon

Filling:
3 yolks
1 can sweetened condensed milk (14 oz)
¼ tsp cream of tartar
½ -2/3 c key lime juice

Topping:
1 cup whipping cream (heavy)
2 Tbsp sugar
Lime peel
Splash vanilla



DIRECTIONS
Heat oven to 350 degrees

CRUST: Melt butter. Add graham cracker crumbs and cinnamon. Stir until coated. Press into bottom of pie plate. Bake 12 minutes. Remove Crust, set aside and turn down oven to 325 degrees.

FILLING
Beat egg yolks with tartar (3 minutes). Add sweetened condensed milk and ½ to 2/3 cup Key Lime juice (depends on personal preference for tartness. Mix well. Pour into crust. Bake 325 degrees. 15 minutes. Remove from oven and allow pie to cool. Refrigerate.

TOPPING: Beat cream, vanilla and sugar until stiff. Spread or drop teaspoons onto pie. Top with grated lime peel.