- 1/2 Cup fresh Key lime juice (10–12 Key limes)
- 4 egg yolks
- One 14-ounce can sweetened condensed milk
- 11 graham crackers
- 3 Tablespoons granulated sugar
- Preheat oven to 325 degrees.
5 tablespoons unsalted butter, melted
Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready. Once graham crackers are crushed, place them on a baking pan and toast under the broiler to enhance the flavor of the graham crackers.
Beat in milk, then juice and set aside at room temperature till it thickens.
Mix graham cracker crumbs and sugar in another bowl. Add butter and stir with a fork until well blended.
Pour graham cracker mixture into a 9-inch pie pan and press into bottom and sides of pie pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
Bake on the center rack for about 15 minutes until the crust is lightly brown, remove, and let cool to room temperature.
Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
Remove from oven and cool to room temperature.
Refrigerate for at least three hours until well chilled. Best when topped with meringue or homemade whipped cream.