KEY LIME PIE: MY FIRST EVER TRY AT BAKING

I am not into baking as it considering a lots of effort and ingredients that should be on its exact amount. I stepped out to try this easy-to-make Key Lime Pie and I didn't expect Noel would love it. It is a serious dessert. Really refreshing and perfect for hot summer night.

KEY LIME PIE RECIPE

Ingredients:

4 teaspoons grated lime zest

1/2 cup strained lime juice [from 3-4 limes]

4 large egg yolks

1 [14 ounce] can of sweetened condensed milk

Method:

Whisk (by hand) the zest and yolks in a bowl until tinted light green, about 2 minutes. Whisk in the sweetened condensed milk, then the lime juice; set aside at room temperature to thicken.

For the crust

Ingredients:

Graham cracker crust

11 full sized graham crackers, processed to fine crumbs [1 1/4 cups]

3 tablespoons sugar

5 tablespoons unsalted butter, melted

Method:

Adjust oven rack to center position and heat to 325. Mix graham cracker crumbs and sugar together. Add butter, and stir until well blended. Put the mixture into a 9 inch pie plate. Press crumbs evenly on bottom and up sides of the plate. Refrigerate crumbs for 20 minutes. Bake until lightly browned and fragrant, about 15 minutes.

Transfer to a wire rack and let cool slightly.

Pour lime mixture into the warm crust, and bake until center is set but still wiggly when jiggled, 14-17 minutes. Return pie to wire rack and let cool. Refrigerate until well chilled, at least 3 hours.

Add cream and sugar to a chilled mixer bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and and continue beating, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly double in volume, and 30 seconds.

Chilled pie and serve.