Easy Key Lime Pie

Key Lime Cream Pie



INGREDIENTS

* 1 (9 inch) pie crust, baked
* 3 eggs, beaten
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup key lime juice
* 1 teaspoon grated lime zest

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastry shell.

Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.

CRUST

1 1/2 cups graham cracker crumbs
6 ounces butter (I don't use margarine)
3 T sugar

Mix the graham cracker crumbs and sugar. Melt butter and combine until all dry ingredients have been coated. Press into bottom of greased 9 inch pie plate. Bake in pre-heated 350 degree oven for 8 to 10 minutes or until crust starts to brown. COOL THOROUGHLY before filling, that is critical.

WHIPPED CREAM TOPPING

1 cup cold cream and 1 T powdered sugar, beaten together until whipped (about 2 minutes).

Thanks Linsey!