Key Lime Pie

I never have to ask my husband what he wants for dessert on his birthday. This pie is easy to put together, and tastes much better than bright green I'm-made-with-JELLO wannabes. I'm not usually one to buy pre-made components to meals, but most graham cracker crusts at the store are pretty solid. Extra bonus that they come with a pie pan and plastic cover.

Key Lime Pie
(Betty Crocker's Wedding Edition cookbook)

1 graham cracker crust
3 large eggs
1 can (14 oz) sweetened condensed milk
2 tsp grated Key lime zest
1/2 c Key lime juice (a bag's worth of Key limes)
1 c heavy whipping cream
1 T powdered sugar
1 tsp vanilla



1. Preheat oven to 350F.
2. Beat the eggs, sweetened condensed milk, juice and zest in a stand mixer on medium speed until well blended, about 1 minute.
3. Pour into the pie crust.
4. Bake 30-35 minutes until the center is set.
5. Cool on a wire rack for 15 minutes.
6. Cover and refrigerate for at least 2 hours but no more than 3 days.
7. About an hour before the pie is ready to serve, put the bowl for your stand mixer in the freezer.
8. Right before the pie is ready to serve, prepare the whipped cream. Remove the bowl from the freezer and whip the cream on high until peaks begin to form. Do not overwhip.
9. Add the powdered sugar and vanilla and mix gently to combine.
10. Slice the pie and top with whipped cream.