3/4 lb. graham cracker crumbs
1/2 C. packed brown sugar
1/4 C. plus 1 Tbsp. butter, melted
3 14 oz. cans sweetend condensed milk
5 egg yolks
2 C. key lime juice (bottled or fresh)
Sweetened whipped cream
Lime slices (optional)
Mint Sprigs (optional)
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture on bottom of pan. (10 inch fluted pan with removable bottom, a deep-dish pie pan, a 9x13 baking pan, or two regular pie pans.) In another bowl, mix condensed milk, egg yolks, and lime juice on low speed of mixture until well blended, about 2 minutes. pour into prepared pie shell and back at 350 degrees for 18-24 minutes (When the pie is done, pressing the surface lightly with a finger should leave a mark). remove from oven and let cool. Refrigerate 6-8 hours before serving. Garnish with sweetend whipped cream, fresh lime slices, and mint sprigs.
Ok, so this is the EXACT recipe from the cook book. I did a few things different. First of all, I LOVE key lime pie..but it is always a little too rich for me. So, I put a little less sugar in the graham cracker crust. Also, I couldn't find key lime juice at the store, so I ended up buying regular lime juice, and I ONLY used a cup and a half!! It turned out PERFECT! Seriously, I would recommend doing it this way. It turned out to be a perfect balance of sweet and tart. I also didn't do the lime slices and mint springs, but I did do the sweetend whipped cream instead of cool whip (there are instructions on the carton if you don't know how to make it) and it really added to the pie. Either way though.. I am sure it would be GREAT! Seth even LOVED this deseret...everyone should at least try it once : ) Also, you might want to spray your pan with cooking spray if you don't use a non-stick pan. And don't over cook it..the middle will be a little jello like..but that is how it is supose to be. Anyway, go get the stuff and MAKE it! You will want to over and over again : )
