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  Key Lime Pie
   Gourmet March '09
   2/25/2009
Ingredients:
Crust: 7 (5 by 2 1/2-inch) graham crackers, broken into small pieces
3/4 cup sliced or slivered almonds
1/4 cup sugar
1/2 stick unsalted butter, melted

For Filling: 2 (14 oz) cans sweetened condensed milk
grated zest of 2 key limes
1 cup fresh Key lime juice (from about 2 lb fresh Key limes)
4 large egg yolks

sweetened whipped cream
Instructions:
Make crust:
Preheat oven to 350 with rack in middle. Butter a 9-inch pie plate.

Pulse together graham crackers, almonds & sugar in a food processor until finely ground. Transfer to a bowl & stir in butter. Press crumb mixture evenly onto bottom & up side of pie plate.

Bake until lightly browned, 8 to 10 min. Cool completely. Leave oven on.

Make Filling:
Gently whisk together filling ingredients in a med bowl until smooth & pour into crust. Bake until just set in center, 15 to 20 min.

Cool completely (filling will set as it cools). Chill pie, loosesly covered, at least 8 hours.

Pie can be chilled up to 2 days.
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