Simple Key Lime Pie

I saw these Key Limes in the store and immediately decided to make Key Lime pie. I wanted to try to make the pie more of a cake...not so much the texture but I wanted it to be high, kind of like my cheesecakes so here's the recipe I used. It ended up being very good and looked really perfect.

Simple Key Lime Pie

For the Crust

3 cups graham cracker crumbs

1/2 cup sugar (I like the organic sugar)
1 stick (8 tablespoons) unsalted butter, melted

Combine graham cracker crumbs, sugar in the bottom of a 10 or 12 inch springform pan.

Slowly add a little bit of the butter at a time until the crust starts to blend together and is able to stick to the pan.
Using a spoon, start pressing the crumb mixture around the pan and up the sides as much as you can. I like to go up the sides of my pan to have that high crust on my cakes and pies. Bake at 350º F. for 5-7 minutes.

I know a lot of people use forks to do their crusts but a large spoon always works better for me.
This is what your crust should look like after it's baked for 5-7 mintues.

For the Key Lime Filling
7 whole large eggs
3 cans sweetened condensed milk
1 cup fresh Key Lime juice (to help get the juice out of the limes, microwave for about 5-7 seconds then slice and squeeze) 1 cup of juice will require about 20-30 key limes but it is well worth it to use fresh juice. You can also zest a few of the limes if you don't have that much juice but want a bit more flavor)

Combine the sweetened condensed milk and the eggs in a mixing bowl and mix at low speed until the eggs are fully incorporated. Make sure to accidentally spill some of the milk on your fingers so you have to lick it off.
Sometimes I put sweetened condensed milk in my coffee or hot tea...YUM!
Slowly beat the eggs into the sweetened condensed milk.
Add the Key Lime juice and mix again until fluffy and blended. This is what your mixture should look like when it's whipped together. Pour the whipped mixture into the springform pan that's wrapped in aluminum foil.

Bake at 250º F. in a water bath for 2 to 2 1/2 hours until set. Set on a cooling rack for about 45 minutes then refrigerate to completely cool before serving. Make some fresh whipped cream by beating heavy whipping cream and a little powdered sugar to serve on top.

See how nice and high the crust is. It did turn out a bit more firm than most Key Lime pies but it tasted great and looked wonderful!