Diane's Key Lime Pie

9” pie plate

Crust
1 stick of unsalted butter
1 3/4 cups graham cracker crumbs

Filling
1 14oz can of sweetened condense milk
4 egg yolks
1 teaspoon cream of tartar
½ cup real keylime juice


Topping
2 cups Heavy whipping cream
2 tblsp key lime juice*
3 tblsp granulated sugar*

2 limes for garnish

Preheat oven to 350 degrees
Melt butter over low heat. Mix in crumbs and press onto the pie plate until it is completely covered. Bake at 350 for approximately 15 minutes or until golden brown.

While crust is baking mix all filling ingredients in a food processor until blended and smooth. Once crust is removed from the oven, pour in the filling mixture and bake for an additional 15 minutes. Cool on the counter. Refrigerate overnight to set.

The next day make the topping by adding the key lime juice and sugar to the heavy cream. Whip until stiff. Spread in a gentle mound over the filling. Decorate if you like with slices of fresh limes placed, gently over the cream and spaced around the rim. Finish it off by grating the lime skin directly over the pie making green sprinkles.

*You may also use 2 tblsp sweetened key lime juice (Roses brand, for example), and reduce granulated sugar by one tblsp.