I love key lime pie. I usually order it in a restaurant if it is on the menu. But I have never made one.

Until yesterday. It is so simple, I feel like a jerk for not doing this sooner. Here is what you do:

First make a graham cracker crust and bake it for ten minutes at 375 and cool.

If you don’t know how to do this, buy a box of graham cracker crumbs and follow the recipe on the box. Or use a food processor and chop up a packet of squares, add melted butter and some sugar and whirl around.

You can find a recipe in any basic cookbook. Press into a greased pie plate. I press the crumbs down with the bottom of a smooth glass.

For the filling, mix together four egg yolks, one can of sweetened condensed milk and 1/2 cup of fresh lime juice and the zest of about three limes. I used a wire whip and just gently mixed all this. Pour into pie shell and bake at 325 for 15-17 minutes. That’s it.

If you save a little zest, you can sprinkle it on top of the whipped cream as a garnish.

Cool on wire rack. Cut into wedges and top with whipped cream. I used Reddi Whip in a can, but if you want to be a purist, you can whip your own and add a little sugar.

Better than any key lime pie in a restaurant, and you can have seconds if you wish.

By the way key lime pie is yellow (from the egg yolks), not green. If you want a green pie, such as for St. Patrick’s Day, then add a couple of drops of green food coloring to the mixture before you bake it.

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