My Favorite Key Lime Pie

If you don't so much care about dieting and you enjoy spending hours at a time in the kitchen, then this cookbook is for you! It really is one of my favorite meat-and-potatoes kind of cookbooks and not every recipe requires hours of time (though a good many do). My recipe of the day comes from this cookbook (it doesn't take much effort at all in comparison to others). You can buy the cookbook here.

This is definately one of my favorite pie recipes and I have to say, the crust makes it, so do not just get a ready made crust for this key lime pie, you've got to do it from scratch!

"Bangin' on the Keys" Lime Pie:
Crust:
1 Cup graham cracker crumbs
2/3 Cup gigersnap crumbs
6 Tbs unsalted butter, softened
2 Tbsp light brown sugar
3/4 tsp grated key lime or lime peel
Filling:
6 egg yolks
1 2/4 Cups sweetened condensed milk
1/2 Cup Key lime juice
1 Tbsp lemon juice
2 tsp grated key lime or lime peel
1 tsp grated lemon peel
1/4 tsp lemon oil
1/8 tsp salt

For the crust, combine graham cracker crumbs, gingersnap crumbs (I use a blender to to get the crumbs fine), butter, brown sugar and lime peel in a bowl, Mix until crumbs cling together to form a coarse mixture. Press crumb mixture over the bottom and up the side of a 9-inch pie plate. Chill in the refrigerator.

For the filling, preheat the oven to 325 degrees. Whisk egg yolks in a bowl until blended. Stir in condensed milk, lime juice, lemon juice, lime and lemon peel, lemon oil and salt. Pour into the prepared pie shell. Bake for 15 to 20 minutes or until set. Chill, covered, until serving time. Garnish with whipped cream and decorative lime slices just before serving.