Simple Key Lime Pie

• 4 teaspoons Lime Zest, grated
• 4 Egg Yolks
• 14-oz. can Sweetened Condensed Milk
• 1/2 cup fresh Key Lime Juice (3 or 4 Key Limes)
• 11 Graham Crackers, processed to fine crumbs or crushed
• 3 tablespoons Granulated Sugar
• 5 tablespoons Sweet Creamery Butter, melted

Instructions:
Whisk the egg yolks and lime zest together in a bowl until tinted light green, about 2 minutes
Beat in sweetened condensed milk and lime juice and set aside at room temperature until thickened.
Meanwhile pre-heat oven to 325-F degrees and prepare the pie crust by blending together the graham cracker crumbs and sugar in small mixing bowl. Add melted butter and stir with a fork until well blended.
Pour the graham cracker crust mixture into a 9-inch pie pan and press it all over the bottom and up the sides of the pan. Use the bottom of a glass to press the crumbs into a smooth, level crust.
Bake the pie crust for about 15 minutes until lightly brown, remove and let cool to room temperature.
Pour the thickened key lime filling into crust, spread evenly; 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 before serving chilled.

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