Key Lime Pie | Double Batch

 

Key Lime Pie was Mr. In The Mid-west's birthday request this year. I had never made a Key Lime Pie before. I read several recipes and watch a few video recipes. What I ended up doing was a combination of several recipes and (sort of) a triple batch split between two pies. 
It turned out to our liking, so I figured I better write it down before I forget what I did to make it. :)

Graham Cracker Crust

3 cups Graham Cracker Crumbs, ground fine
10-12 TBS. Melted Butter
1 TBS. Molasses
1/2 cup Sugar

1/2 tsp. Ground Cinnamon 

Blend the graham crackers in a food processor. Add sugar and cinnamon; mix to combine. Split the graham cracker mixture between two pie plates. Melt the butter and molasses; then pour half into each pie plate with the graham cracker crumbs.

Mix together the crumb mixture and the butter mixture right in the pie plates. Press the crumbs into place evenly over the bottom of the pie plate and up the sides. Use the bottom of a measuring cup or glass ramekin to pack the crumbs together very firmly.
Bake at 350° F. for 15 minutes or until desired level of toasting is achieved.
Remove the crust from the oven and allow to cool for 30 minutes.
Meanwhile, mix filling ingredients:

Key Lime Pie Filling

2 cups Freshly Squeezed Lime Juice (it took almost 3 lbs. of limes to get 2 cups of juice.)
2 TBS. Lime Zest
3 (14oz. each) Cans Sweetened Condensed Milk
8 Egg Yolks
10 drops Natural Green Food Coloring (optional)

Mix the filling ingredients with a whisk. 
Pour into two graham cracker crusts.
Bake at 350° F. for 30 minutes.
Chill over night. 

Garnish with lime zest, lime slices, and whipped cream.
Serve with more whipped cream.
Enjoy!