| For the Graham Cracker Pie Crust: |
| • |
5 oz. graham crackers |
| • |
1 cup granulated sugar |
| • |
4 oz. butter, melted |
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Pinch of salt |
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| Method: |
| 1. |
Preheat oven to 350°F. |
| 2. |
In the bowl of a food processor fitted with the blade attachment, process all ingredients until combined. |
| 3. |
Press mixture evenly into a 9″ pie pan and bake for 10 minutes. |
| 4. |
Remove from the oven and allow to cool. |
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| For the Key Lime Filling: |
| • |
1/4 cup The Perfect Purée Key Lime Concentrate, thawed |
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5 egg yolks |
| • |
1 cup milk |
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1 -14 oz. can sweetened condensed milk |
| • |
1 drop green food coloring (optional, if you want the filling to be green) |
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| Method: |
| 1. |
In a mixing bowl, whisk the egg yolks until light in color. |
| 2. |
Add the rest of the ingredients and whisk until smooth and combined. |
| 3. |
Pour into pre-baked piecrust and bake at 350° F for 15 to 18 minutes until the mixture is firm when jiggled. |
| 4. |
Remove and cool on a wire rack for 1 hour. |
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| Serving Suggestion: |
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Serve room temperature or chilled with whipped cream. |
