Lime Pie

This was our St. Patrick's Day green - Yum!

Key Lime Pie (without key limes!)
I got this recipe from my friend Ashley W. in Boston. It's delicious and easy.

Filling:
4 tsp grated lime zest
1/2 cup lime juice (usually 3-4 limes)
4 egg yolks
1 (14 oz) can sweetened condensed milk

Whisk the egg yolks and lime zest together until mixture is tinted light green.  Beat in condensed milk, then lime juice and set aside at room temperature until it thickens.

Crust:
11 graham crackers, crushed to fine crumbs
3 tsp granulated sugar
3 Tbs unsalted butter, melted

Preheat oven to 325.  Mix graham cracker crumbs and sugar.  Then add butter and stir until blended.  Pour mixture into 9" pie tin and press over bottom.  Bake 15 minutes on center rack until lightly brown.  Remove and let cool at room temperature.  Pour lime filling into crust, spread evenly and bake 15 minutes until center sets but still wiggles when shaken.  Remove from oven and let cool to room temperature.  Refrigerate 3 hours or until chilled.  Top with fresh whipped cream.