Key Lime Pie

Or: if this dessert was any easier it would come in a box.

Seriously, it is taking me more time to write the blog post than it did to make the pie.  First the graham cracker crust is crushed graham crackers, sugar and butter.

Crushing graham crackers is most easily done with a rolling pin.

The crust is first baked for 10 minutes.

While it is cooking, mix all the other ingredients together.

Poor the filling into the pie shell and bake an additional 15 minutes.

You can top with whipped cream, but it is really good anyway.  But as a baker, you shouldn't let on how easy it was.  Tell everyone you made this delicious pie for them from scratch.  They'll think you're amazing, or maybe even bionic.  Don't worry, I won't tell anyone.

PS Happy Mother's Day!! Not to make you jealous, but I have the best one. She visited me and actually cleaned my entire apartment. On Mother's Day. Hmm, I may be a little spoiled.

Key Lime Pie

CRUST

1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers

2 tablespoons sugar

5 tablespoons unsalted butter, melted

FILLING

1 can sweetened condensed milk

4 egg yolks

1/2 cup + 2 tbsps key lime juice

TOPPING

3/4 whipping cream

1. Crush the graham crackers and mix with sugar and butter.

2. Cook crust for 10 minutes in a 350 degree oven. Keep the oven on.

3. While the crust is cooking mix the milk and egg yolks. Add the lime juice.

4. Pour filling into crust and cook for 15 minutes more.

5. Let cool for 30 minutes and then chill in the refridgerator overnight.

6. Top pie with whipped cream.

From Epicurious
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