Key Lime Pie (or Tart)

Key Lime Pie (or Tart)
For the crust
  1. ¼ cup (1/2 stick) butter, melted
  2. 1 cup graham cracker crumbs
  3. 1 T. sugar
  4. 1 ½ t. cinnamon
For the Filling
  1. 5 large egg yolks
  2. 1 can (14 oz.) sweetened condensed milk
  3. Juice from 6-8 Key limes, about 2/3 c. (or bottled Key lime juice)
  4. Whipped cream for serving.
  1. Heat oven to 325 degrees.
For Crust
  1. Mix butter, graham cracker crumbs, sugar and cinnamon in a medium bowl. Pat the mixture onto bottom and sides of a 9” pie pan. Bake 8 min. Set aside; let cool completely.
For the filling
  1. Beat the yolks in a food processor or hand mixer about 2 minutes. Add condensed milk to yolks; process or beat until incorporated. Add the lime juice. Process or beat 2 additional minutes. Pour into pie shell. Bake until set, 10-15 min.; cool on wire rack 1 hour. Refrigerate, covered with plastic wrap set directly on top of the curd, at least 3 hours or overnight. Serve with whipped cream.
  1. To make a Key Lime Tart: Make 1 ½ recipe crust. Use a 10” tart pan, with removable bottoms, or several smaller tart pans. Follow directions as for pie.
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