Key Lime Pie

For the Crust

• 1 ½ cups ground graham crackers
• 6 tablespoons melted butter
• 3 tablespoons granulated sugar

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For the Filling

• 14 ounces sweetened condensed milk
• 4 large egg yolks
• ½ cup key lime juice
• 2 tablespoons fresh lime zest
• 1 pinch salt

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For Topping

• 2 cups Italian Meringue or whipped cream

Making the Crust

1. Preheat your oven to 350 F.
2. In your stand mixer or food processor, add the graham cracker crumbs and sugar and mix on low speed.
3. Slowly stream in the melted butter and completely mix until thoroughly combined.
4. Press the crust into a sprayed or buttered 8-inch pie tin and bake for about 12-15 minutes until it becomes slightly browned and firm.
5. Remove from the oven and set aside to cool slightly.

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Making the filling

1. Separate the eggs and add the yolks to a bowl and whisk.
2. Add the lime juice, zest, and salt and whisk to combine.
3. Add the sweetened condensed milk and continue to whisk until everything is evenly combined.

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Putting it all together

1. Pour the filling into the cooled graham cracker pie shell and bake in the oven at 325 F for about 15 minutes or until the pie giggles slightly in the center but is no longer liquid (Think Jello).
2. Once cooked, remove the pie from the oven and cool completely before topping.
3. Top with whipped cream or Italian Meringue using a pastry bag with a tip for a textured topping, or flush with an off-set spatula for a smooth topping.
4. To brown the meringue, Burn quickly using a pastry torch.