Key Lime Pie

This is the kind of crap that goes on in our house. Whenever we have pie or cake it is left like this. It's normally in the fridge or the microwave and there are are one to four utensils left in it and it's eaten within twenty four hours. We are a bunch of barbarians. This is also the current state of my new apartment. I have moved out, on my own, for the first time ever! To say I am excited is a major understatement. That being said, I have come home every night from work and eaten pretzels, cheese, pickled carrots and jam. Grocery shopping is in order hella soon. 

Anyway, this is my favourite key lime pie recipe. I even used to make it for Floridians so it's legit. They key limes were fresh from Key West if ya know what I mean. Of course you do as that was not an innuendo but just a statement. It's late and I need to get this apartment in order so here is a bomb ass pie recipe. 

crust

1 1/2 c. graham cracker crumbs

3 tbsp. sugar

2 pinches of salt

7 tbsp butter, melted

filling

1 1/2 tbsp. lime zest

3 yolks

1 14-ounce can sweetened condensed milk

2/3 c. (key) lime juice

to top

3/4 c. heavy cream

1-2 T. powdered sugar

Preheat your oven to 350ºF/176ºC. Whisk the graham crumbs, sugar and salt together. Mix in the butter until combined. Press into 10 inch pie dish (You can do 9 inch no problem, I had 10 inch on hand.) Press with a 1 cup measure up the sides of the pie dish. Bake for 10 minutes until golden. Remove from oven and reduce oven temperature to 325ºF. 

Zest the limes into a bowl. Beat with yolks until pale and thick about 3-5 minutes. I beat them by hand but feel free to use your mixer. Add the sweetened condensed milk and mix until thickened again about 3 minutes. Whisk in the juice. Pour into crust and bake for another 15-20 minutes until set but not browned. Let cool completely.

Whisk the cream and powdered sugar together until it holds soft peaks. Spread on top of the cool pie. Cut, serve, devour.