Key lime pie is more than just a dessert; it's a slice of family history, a reminder of lazy summer days spent on the porch. Though the pie hails from the sunshine-soaked shores of Florida, where the key lime finds its origins, it's found a cherished place on the tables of the Midwest too. Its tangy-sweet flavor is a delightful surprise amidst farm-fresh feasts. This particular pie recipe has been handed down through the Mitchell family, each generation adding a touch of their own but keeping the essence the same. Making this pie invites you to not just taste something delicious, but to partake in a tradition that bridges landscapes and eras.

Pair this key lime pie with a cup of fresh mint iced tea or a dollop of homemade whipped cream for a perfect afternoon treat. It sits delightfully alongside a light summer lunch, perhaps a simple salad topped with grilled chicken or a platter of fresh fruit from the garden. Let its refreshing flavor cleanse your palate and bring a zesty finish to your meal.

Servings: 8

1 and 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
4 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh key lime juice
1 tablespoon lime zest
Whipped cream for topping (optional)

Preheat your oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.

Bake the crust in the preheated oven for 10 minutes, then let it cool while you prepare the filling.

In a large bowl, whisk together the egg yolks and sweetened condensed milk until thick and creamy.

Stir in the key lime juice and lime zest until fully incorporated.

Pour the lime filling into the cooled pie crust.

Return the pie to the oven and bake for 15 minutes or until the center is set.

Allow the pie to cool at room temperature, then refrigerate for at least 3 hours before serving.

Top with whipped cream before serving, if desired.

For a crust that packs a bit more crunch and flavor, consider adding a tablespoon of finely chopped pecans to your graham cracker mixture. If fresh key limes are hard to come by, bottled key lime juice, found in most supermarkets, can be a good alternative. For a slightly different take, add a tablespoon of cream cheese to your filling for a richer texture. Experiment with a meringue topping instead of whipped cream for a more festive pie.

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