Key Lime Pie

For the crust:

6 ounces graham crackers

6 tablespoons butter, melted

3 tablespoons sugar

For the filling:

6 very fresh large egg yolks, at room temperature

2 14 ounce cans sweetened condensed milk

1 cup Key lime juice

Preheat oven to 350 degrees.

To make the crust: Pulverize the graham crackers in a food processor or blender. Place in a medium mixing bowl, stir in the sugar and pour the melted butter over the crumbs. Mix well with a fork or your hand. Transfer to a 9" pie plate, patting well until you have a uniform crust. Bake crust for 8 minutes, or until fragrant or lightly browned. Cool completely on a wire rack.

To make the filling: Beat egg yolks in a mixing bowl with the whisk attachment until pale yellow and ribbon-like, about 8 minutes. Add sweetened condensed milk and beat until combined. Turn mixer to low and add Key lime juice in a slow stream and mix until combined. Pour into pie shell. Refrigerate 4-6 hours or until set.

Serve with whipped cream, if desired.

Serves 10