Rick's Key Lime Pie

My husband is very particular about his Key Lime Pie! We have tweaked this recipe several times - folding in whipped cream, using less eggs, whipping egg whites. He didn't like those as well as this final adaptation. And, whatever you do, DON'T buy a pre-made crust. That just won't do!! It doesn't take that long to make your own...make extra and freeze it -- ready to go!

Rick's Key Lime Pie

(Have all ingredients at room temperature)

In a mixer cream:

1 8 oz cream cheese

add - 6 egg yolks

1 can Eagle brand condensed milk (ooh, it's sweet)

½ cup Nellie and Joe's Key Lime Juice

1 t vanilla

Grate a bit of lime zest into the mixture

Mix well and pour into a 9" pre-cooked graham cracker pie shell

If you are concerned about your eggs - bake in a 350º oven for 7 min.

Cool completely and chill over night - or several hours if you just can't wait that long!

Top each piece with freshly whipped cream and garnish with a key or regular lime slice

Homemade Graham Cracker Crust

(I like to crush fresh graham crackers in the food processor)

1 ¼ c graham cracker crumbs

¼ c sugar

¼ c butter

⅛ t cinnamon

Bake 375º - 7 min (cool before adding key lime mixture)

Press ½ of this into your 9" pie plate

Note: This crust will make 2 pies - save some for later or ½ this recipe

TIP:

•We LOVE to reduce the amount of graham cracker and add nuts. Try pecans or walnuts. Let your imagination go! •Keep graham crackers in the freezer so that you have them on hand. •Freeze individual egg whites for future use (use an ice cube tray) or make the Meringue Drops posted earlier