Key Lime pie

Recipe for two 9" (smallish) pies

Set oven to 350

Make crust

One box of graham crackers, crushed or blended to a fine crumb, some bigger pieces ok (cinnamon grahams can be a good option here)

6 Tablespoons light brown sugar

1 tsp salt

1stick butter, melted

Mi all crust ingredients together and press evenly up sides and into base of pie pans

Bake at 350 for 10 mins

Make filling

Warm and/or squeeze limes after zesting and before squeezing to get more juice

2 Tablespoons lime zest 

1-11/2 cups lime juice, add water to make it to 11/2 cups if you aren't getting enough juice

2 14 oz cans sweetened condensed milk

6-8 egg yolks

Mix all filling ingredients together(you can increase your work and potential fluffiness of filling if desired by whipping egg yolks and then whipping whipped egg yolks with the condensed milk, then folding in lime juice and zest), 

pour into crusts and bake for 10-15 mins at 350, till just slightly jiggly in middle, but not brown at all. Cool completely and refrigerate. I like to freeze one for later—just take out of freezer for a few hours before serving.

Top with whipped cream and a little more lime zest to serve.