| For the Graham Cracker Pie Crust: |
| • | 5 oz. graham crackers |
| • | 1 cup granulated sugar |
| • | 4 oz. butter, melted |
| • | 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 |
| • | 5 egg yolks |
| • | 1 cup milk |
| • | 1 -14 oz. can sweetened condensed milk |
| • | 1 drop green food coloring (optional, if you want the filling to be green) |
| |
| 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: |
| Serve room temperature or chilled with whipped cream. |
