key lime pie.

definitely one of the highlights of my childhood growing up in florida. a piece of key lime pie with graham cracker crust after some stone crabs dipped in warm butter... i mean that was my favorite meal as a kid. now, in my kitchen... i am making it happen.. why? because it has 4 ingredients and it's so easy! you need a day to chill it if you want to do it that way... i had a few hours and it worked great too...

and yes, i buy the arrowhead mills graham cracker crust already made action in the store because it's how i am able to do this and keep it simple & calm around these parts. all you need is some big, juicy bear or any limes (i bought these at the sm farmers market), 1 can of condensed milk, 4 large egg yolks, cold whole cream.. and that's it! what? that's crazy pants...

here is what you do: zest those limes first... zest as many as you would like (to your taste) maybe 2 - 3. then juice em'.. i think about 3 - 4 depending on the juice of the lime....you will need 1/2 cup + 2 tablespoons of lime juice. set it aside. in a bowl, whisk the condensed milk and the 4 egg yolks together.. then add the juice and zest... whisk well...like you mean it. then pour it into crust.. i like putting my pie on a baking sheet b/c of the heaviness, it makes it easier not to drop it or have it cave in. then put it in the middle of the oven on 350 for 15 - 17 minutes. take it out and let it cool.

then put it in the fridge as long as you can... make the whipped topping by adding the whole cream in the cuisineart or whisking it until your arm falls off.... then spatula that love on the pie as thick or thin as you like or you can dollop it at the top... enjoy! it's so good the next day too! see you in the kitchenxxx