I have mentioned before that I am a dessert person; for me the dessert is more important than the main course. So when I plan a dinner I plan the dessert first. During summer my first choice dessert is always keylime pie due to the ease of its making and the refreshing feeling it leaves behind after the meal. If you're planning a get together this weekend give this a try and enjoy all the lovely comments that are sure to come your way.
1/2 cup fresh lime juice (used 2 lemons and 1 lime)
4 teaspoons grated lime zest(used 2 lemon and 1 lime zest)
1 - 14 ounce can sweetened condensed milk
14 graham crackers
3 tablespoons granulated sugar
8 tablespoons unsalted butter, melted
It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.
Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready.
Whisk the eggs and lime zest together in a bowl until tinted light green. This takes about 2 minutes
Beat in milk, then juice and set aside at room temperature till it thickens.( whipped everything in the blender)Preheat oven to 325 degrees.Mix graham cracker crumbs and sugar in another bowl. Add butter and stir with a fork until well blended. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken. Remove from oven and cool to room temperature. Refrigerate for at least three hours until well chilled.
Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it
Source:THE RELUCTANT GOURMET