Key Lime Pie

This key lime pie is famous. It has been on the radio, and if you make it for a party, you'll have people you don't know congratulation you on such a wonderful pie. They'll like it so much, they'll want to take their picture with you; you'll never hear the end of the delicious key lime pie.

Ingredients

4 cans of sweetened condensed milk
1 16oz bottle of key lime juice (or, if you're willing to go this far... 16 oz of fresh key lime juice... but the pie will still be amazing if you opt out for the bottled version)
8 egg yolks
1/2 c. graham cracker crumbles (I always like to buy graham crackers and crush them up in my food processor)
1 c. sugar
melted butter

Directions

1. Whisk together the milk and the egg yolks.
2. Add key lime juice (it's important to make sure the milk and the eggs are fully mixed before adding the lime juice - otherwise the acid in the limes will start to cook your eggs and your pie will curdle.)
3. Mix the graham cracker crumbles and the sugar. Add enough melted butter to form a graham cracker crumbly paste and mold it with your fingers around a spring form pan to make a crust. Pour in the key lime pie wet mix, put the pies on a cookie sheet (to prevent butter from dripping all over your oven creating a nasty mess you'll have to clean later), and bake for 20 minutes at 350 degrees. Let the pie cool for 3 hours and place it in the fridge. You can keep them for 2-3 days before you need them. I like to decorate mine with fresh limes and whipped cream.

*Makes 2 lovely and amazing key lime pies.