Key Lime Pie

Taken from Once Upon a Chef.

It's funny how when I bake things like desserts, I usually don't modify.  Anyways, this was a hit.  Eric really liked it. I thought the filling wasn't lime-y enough, but on subsequent days, it tasted pretty good.  Also, I definitely need to take a lactaid beforehand.

Ingredients for the crust:

-12 graham crackers

-1/3 cup packed light brown sugar (I only had dark, so used dark)

-4 Tbsp unsalted butter, melted

Ingredients for the filling:

-two 14 oz cans sweetened condensed milk

-1 cup plain Greek yogurt (2% or whole, but I only had fat free on hand)

-1 Tbsp grated lime zest (used heaping)

-3/4 cup fresh lime juice (could use slightly more) - almost a whole 2 lb bag

Ingredients for the topping:

-1 cup cold heavy cream

-2 Tbsp powdered sugar

-1 tsp grated lime zest (used a LOT more to cover whole pie)

-Thin lime slices (only did 1 in the middle for a good picture)

Directions for crust:

1. Zest and juice limes until you get about 3/4 cup of lime juice

2. Cuisinart graham crackers into fine crumbs

3. Preheat oven to 375 and set oven rack in middle position

4. In medium bowl, combined graham cracker crumbs, brown sugar, and melted butter.  Stir with fork first, and then hands if needed.

5. Use fingers, press crumbs firmly into bottom and sides of a pie pan.  Crust should be about 1/4 inch thick.  (Tip: do sides first)

6. Bake for 10 min, until just slightly browned (do 8-9 min as it was a little burnt).  Let cool.

Directions for filling:

7. Lower oven temperature to 350

8. In large bowl, whisk together sweetened condensed milk, yogurt, lime zest, and lime juice. 

9.  Pour the thick mixture into the warm graham cracker crust

10.  Bake for 15 min, until filling is almost set; it should wobble a bit.

11.  Let cool at room temperature for 30 min

12.  Chill in fridge for about 3 hrs

Directions for topping:

13. Using mixer, beat heavy cream until soft peaks form

14. Add sugar and beat until medium peaks form

15.  Top the pie with the whipped cream

16.  Decorate with lime zest and lime slices

Notes:

As mentioned before, can do with more lime juice.

Divided the pie into 8 slices and had for 4 nights - lasted until then.

Times in oven need to be a little less to not burn it.

*Dessert