BAKER'S SQUARE KEY LIME PIE
(copycat recipe)

FOR THE CRUST:
11 graham crackers, crushed (not cinnamon flavor)
5 tablespoons butter, melted
FOR THE FILLING:
4 egg yolks (reserve whites for meringue, if desired*)
1 Tablespoon fresh grated lime zest
1/2 cup FRESH lime juice (don't use bottled stuff)
1 (14 oz) can Eagle Brand sweetened condensed milk

TO MAKE THE GRAHAM CRACKER CRUST:
Mixed graham cracker crumbs with melted butter, pat into an 8 or 9 inch pan.

Bake at 325 degrees F for 11-15 minutes. Remove from oven and set on rack to cool.

TO MAKE THE FILLING:
Whisk lime zest and yolks together. Add the lime juice and milk and let the mixture stand for about 5 minutes.

Pour into cooled graham cracker crust.

Bake at 325 for 20 minutes. Chill overnight.

TO SERVE:
Top with whipped cream, OR make

OPTIONAL MERINGUE:
Make meringue from 4 leftover egg whites, bake pie for 7 minutes, remove from oven and spread meringue, then bake 20-25 more till meringue is browned.

Adapted from source: Cheri059, June 14, 2001