Key Lime Pie

Pregnancy cravings.  You might dismiss them, but you can't ignore them.  And sometimes, something wonderful comes from them.  This key lime pie is one of those things.

I credit pregnancy cravings with this creating entirely, since I have gone twenty-six years without tasting key lime pie, being tempted to make one, or even having it on my radar.  So when my wife declared that she needed key lime pie, I had no idea where to start.  I didn't really know what went into one except (key) limes.  So I did my research, and then I got to baking.

Maybe you have to go to Florida for key limes, and maybe I would be blown away when tasting a pie made with real ones.  But let me say, I couldn't find key limes, so I used regular ones, and I don't think we missed anything.  I actually loved how tart this pie was, something that might be lost by using their sweeter, more southern cousins.  But what do I know?

It's certainly not a health food.  But do you want to feel good because you filled up on kale and chickpeas, or do you want to feel good because you're shoving some delicious pie in your mouth?  I know what I'd pick.

So you can thank my wife for expanding my culinary horizons.  But you don't have to thank her too much, since she got all the pie.

Key Lime Pie
Serves 6-8, or one hungry pregnant lady

For the crust:
18 Graham crackers
1/3 c sugar
1/3 c butter, melted

For the filling:
1 T lime zest
1/2 c lime juice
2 egg yolks
1 14-oz can sweetened condensed milk

For serving:
whipped cream

Preheat oven to 350 degrees.  Pulse crackers, sugar, and butter in a food processor until combined.  Press into pie pan and bake for 5 minutes, or until golden.  Let cool.

Mix the zest, juice, and yolks in a medium bowl.  Add condensed milk, and stir vigorously until smooth and thick.  Pour into the baked crust, and bake for 15 minutes.

Cool at room temperature, and then refrigerate for at least an hour.

Serve with whipped cream.