Key Lime Pie

It's funny how obsessed I have become with key lime pie considering I tried it for the first time only 2 months ago.  On a date night with my husband I decided to try it when nothing else caught my eye on the dessert menu.  I was hooked on this light and refreshing dessert, so it took all of a few weeks before I was trying to recreate this dessert.  

What makes this recipe different is the addition on vanilla.  The vanilla gives a nice hint of sweetness which contrasts the zesty lime nicely. I used regular limes since key limes are not sold near me, so I cheated a bit but whatever. Oh and you must top with whipped cream.

Crust:
1 1/4 cups graham cracker crumbs  (around 15 rectangle pieces , I used the honey kind)
5 tablespoons melted butter
4 tablespoons sugar
a few dashes of cinnamon (optional)

Filling:
1 14oz can of Sweetened Condensed Milk
2 egg yolks
1/2 cup lime juice
1 tablespoon lime zest
1 teaspoon vanilla extract


Preheat oven to 350 degrees.

Pulse graham crackers in a food processor until completely crumbled. In a bowl mix graham cracker crumbs, melted butter, sugar, and cinnamon and mash with a fork.  Place mixture into pie pan and form the crust.  The mixture will be crumbly so you will need to push down on the mixture to form the crust.  Bake for 5 minutes to set the crust.

Combine all filling ingredients and mix on medium speed until mixture slightly thickens, about 2 minutes.

Pour filling into pie crust and bake for 15 minutes.  Then place pie in the refrigerator for at least an hour.