Key Lime Pie

 Luke requested key lime pie for his birthday this past weekend and I had to oblige his cute little heart and OH MY WORD this pie turned out so delish! I snapped like 2 picture of the process but really wanted to share in case you're looking for an Easter dessert so I'm breaking my recipe-sharing rule and posting without the step by step pics.  Next time I make it I'll add them but here you go!!!

For The Crust

- 1 1/2 cups finely crushed graham cracker crumbs (mine took about 15 graham crackers)

- 1/3 cup packed brown sugar

- 4 tablespoons unsalted butter, melted

For the Filling

- Two 14-oz cans sweetened condensed milk

- 1 cup plain Green yogurt (I used the whole milk kind)

- 1 tablespoon grated lime zest

- 3/4 cup fresh lime juice (mine took about 8 limes)

For the Topping

- 1 cup cold heavy cream

- 2 tablespoons powdered sugar

- additional lime zest

What You'll Do...

- Preheat your oven to 375 degrees and make sure one of your racks is in the middle.

- In a bowl, combine the graham cracker crumbs, brown sugar and melted butter.  Stir with a fork first, and then use your hands to make sure everything is well combined.  Press the crumbs firmly into the bottom and up the sides of a pie pan.  

- Bake the crust for 10 minutes, until it's lightly browned.  Let it cool on a wire rack

- Lower the oven temperature to 350 degrees

- In a large bowl, whisk together the condensed milk, yogurt, lime zest and lime juice.  Pour the mixture into the warm graham cracker crust.  Bake for 15 minutes, the filling will be almost set.   Let the pie cool at room temperature for about 30 minutes and then place in the refrigerator to chill for about 3 hours. 

- To make the topping beat the heavy whipping cream in an electric mixer until soft peaks form.  Add the powdered sugar and beat until medium peaks form.  Top the pie with the whipped cream and then garnish with lime zest.  Refrigerate until ready to serve.