Key Lime Pie

Pie filling recipe from Nellie and Joe's Key Lime Juice bottle, crust from Better Homes and Garden Cookbook

Filling:

14 oz (4.2 dl) can sweetened condensed milk

3 egg yolks (throw away egg whites)

1/2 cup (1.2 dl) key lime juice

Combine ingredients and blend until smooth. Pour filling into pie shell and bake at 350 deg F (177 deg C) for 15 minutes. Let stand 10 minutes before refrigerating. Serve with whipped cream and lime slices.

Crust:

1/3 cup (0.8 dl) butter

1/4 cup (0.6 dl) sugar

1 1/4 cup (3 dl) finely crushed graham crackers (can use almost any plain and mildly sweet cracker/kex)

Melt butter, stir in sugar, add crushed graham crackers. Mix well and spread/press into pie pan. Either chill for 1 hour OR bake at 375 deg F (191 deg C) 4-5 minutes until crust is firm.