Now what's more summer than Key Lime Pie?

My favorite pie: Key Lime. Only problem is, you can't really enjoy this smooth, cool treat in the dead of winter. Thank goodness it's finally warm outside! My recipe is a family recipe from Mindy Smith. I dare you to find a tastier Key Lime Pie.

Key Lime Pie

Serving: 2 pies

Crust:

1 1/2 sleeves of graham crackers-crushed

2 Tbl. Cinnamon

1/4 cup sugar

1 1/2 sticks melted butter

Mix together and press into 2 pie pans. Bake at 350 for 12 minutes until lightly browned. Allow to cool.

Filling:

2 8oz. bricks of softened cream cheese

2 14oz. cans of Eagle's Brand condensed milk

1 cup key lime juice

6 egg yolks

Combine cream cheese, condensed milk, and key lime juice into a blender and blend until smooth. Add egg yolks near the end of the mixing process. You do not want to overwork the eggs. Pour into crust and bake at 350 for 10 minutes. Allow to stand for 10 minutes on the counter before refrigerating. Top with fresh whipped cream and slices of key limes!

Crafty Trails!