The Ups and Downs of Key Lime Pie

Oh Key Lime Pie, how adored you are by many. Your graham cracker crust, tart lime filling, all finished with a mountain of whipped cream is to die for. The best part about you, Key Lime Pie, is that you are so incredibly easy to make, once you get past the whole actually juicing the key limes part. That part sucks.
Pardon my choice of words, but have you ever laid your eyes upon a key lime? They are TINY. Like smaller than a golf ball tiny.

See?

 

It actually took an entire two pound bag of key limes to get 1 cup of key lime juice (I made two pies, don't be freaked out when you see the recipe calls for 1/2 cup of juice). Thank the Lord for my mother who had the patience to juice 99% of them. Granted, they sell bottles of key lime juice, unfortunately HEB did not have any. If your grocery store does, buy the bottled juice. While slicing and juicing two pounds of key limes was a great way to waste a whole lot of time, I would gladly buy the juice in the bottle had I been given the choice.
Once I got past the biggest downside of Key Lime Pie, the rest was a breeze. I did everything from scratch, especially the crust (the best part).

Graham Cracker Crust:
Brace yourselves for a crazy delicious and fattening recipe.

• 1 package graham crackers (not one box, one package from a box)
• 1/4 cup sugar
• 1 stick salted butter, melted

Break up the graham crackers into a food processor. Add the sugar and pulse until fine crumbs.
Once the graham crackers have been pulverized, keep pulsing the mixture and slowly drizzle in the melted butter.
Yes, you did read the ingredients correctly. Yes, I did say an entire stick of butter. You're welcome.
Now, once the butter is all incorporated the mixture should be moist and hold together when pressed.

Key Lime Filling:

• 1 can (14 ounces) sweetened condensed milk
• 3 egg yolks
• 1 tablespoon key lime zest
• 1/2 cup key lime juice (ugh)

I recommend zesting and then juicing your limes before you do anything. Once you have that done, preheat your oven to 350°. Then in a medium bowl, whisk the sweetened condensed milk with the egg yolks. Once combined, stir in the zest and juice.
Remember that beautifully fattening graham cracker crust? Press it into a GREASED nine-inch pie dish, then pour the key lime filling on top of it.
Bake for 15 minutes or until the pie is set (when it doesn't jiggle in the center).

While the pie is baking you can make the...

WHIPPED CREAM:
This is honestly the easiest thing ever. Don't buy the pre-made stuff.

• 1 cup heavy whipping cream
• 2 tablespoons (or more) powdered sugar, I prefer mine sifted
• 1/2 teaspoon vanilla extract
• 1 teaspoon key lime zest (optional)

Ready for the super hard instructions? Throw everything in a bowl and mix it either by hand with a whisk (I don't recommend this), an electric hand mixer, or a stand mixer. Mix till stiff peaks form.

Once the pie has completely cooled, get the whipped cream and start forming that whipped cream mountain I mentioned at the beginning. Garnish your pie with either key lime slices or zest for an extra pretty touch. Then devour your pie. You can even do it in style and eat it for breakfast like I have the past two days in a row.

No this is not the prettiest slice or the prettiest picture, but regardless it still looks darn tasty.

Side Note: If you can't find anything key lime at your grocery store, normal limes will work just fine. They'll be a lot easier to juice too.

Enjoy!
-Madison