Key Lime Pie (or Tart) April 23, 2015 by Jill Foucre Leave a Comment Key Lime Pie (or Tart) 2015-04-23 06:12:07 Print For the crust ¼ cup (1/2 stick) butter, melted 1 cup graham cracker crumbs 1 T. sugar 1 ½ t. cinnamon For the Filling 5 large egg yolks 1 can (14 oz.) sweetened condensed milk Juice from 6-8 Key limes, about 2/3 c. (or bottled Key lime juice) Whipped cream for serving. Instructions Heat oven to 325 degrees. For Crust 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 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. Notes 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. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/