Makes 1 pie

• One 9” graham cracker pie crust
• 4 egg yolks
• 1 whole egg
• ¾ cup sugar
• ½ cup Key lime juice
• 1 stick butter
• 8 oz. semi-sweet chocolate chips
• ¾ cup heavy cream

Bake pie crust at 350 degrees for five minutes. Bring cream to boil, remove from heat, add chocolate chips, mix well until smooth. Let cool slightly but use still warm. (This is more than enough ganache for one pie. You can use leftover to frost cake or cupcakes. It will keep in fridge for about 2 weeks. If use later, gently heat in double boiler before using.) Let pie crust cool a little then spread entire inside of crust with warm chocolate ganache.

Lime curd

Mix egg yolks, whole egg and sugar together and beat until thick. Set aside.

Melt butter with Key Lime juice in double boiler. Add egg mixture and whisk until whisk leaves lines in custard. Be careful not to overcook. Pour into pie crust and cool. Top with whipped cream.

I n g r e d i e n t s (crust) 

• 16 graham crackers, crushed 
• 3 tablespoons sugar 
• 1 cube (1/4 lb) margerine or butter

d i r e c t i o n s (crust) 

Mix the ingredients and press them into a 9″ pie plate. Bake in a preheated 350F oven for 10 – 12 minutes until lightly browned. Place on a rack to cool.

i n g r e d i e n t s (pie) 

• 4 large or extra large egg yolks 
• 1 14 ounce can sweetened condensed milk 
• 1/2 cup fresh key lime juice 
• (approximately 12 Key limes) 
• 2 teaspoons grated lime peel, green portion only 
• Whipping cream for garnish (optional)

d i r e c t i o n s (pie) 
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don’t over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

s e r v i n g 
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

Servings: 8

1 pound butter 
4 cups sugar (plus 2 tablespoons) 
12 ea whole eggs 
12 ea separated eggs 
2 cups key lime juice 
4 ea baked 9″ pie shellsPreheat oven to 400 degrees. Cream the butter and 4 cups of sugar. Add 12 whole eggs and 12 egg yolks, 1 at a time. beat until smooth. Add the lime juice. place mixture in pie shells. Bake 30-35 minutes until filling is firm.

To make meringue, beat 12 room temperature egg whites with 2 table spoons of sugar until stiff peaks form. Heap on pies and return to oven until brown.

Ingredients: 
1 can condensed milk 
1/2 cup key lime juice 
8 oz cream cheese 
12 oz cool whip 
2 each pie shells/pre-baked/graham cracker

Blend milk and cream cheese until smooth. Add lime juice and mix thoroughly. Add thawed cool whip. Pour into two pie shells. Garnish with grated lime rind. Refrigerate 3 hours