Week Pie: Lime Pie

I made this for Easter and walked miles around the city searching for key limes with no luck, so this is just a lime pie and it tasted lovely anyway. For fun, I separated out some of the filling and dyed it green with food coloring and then polka-dotted the top with it. Looked awesome. And of course I forgot to take a picture. I made two. The other had whipped cream on the top with zested lime rind and sliced limes on top.

For crust:

* 7 (5-by 2 1/2-inch) graham crackers, broken into small pieces
* 3/4 cup sliced or slivered almonds
* 1/4 cup sugar
* 1/2 stick unsalted butter, melted


For filling:

* 2 (14-ounce) cans sweetened condensed milk
* Grated zest of 2 Key limes
* 1 cup fresh or organic lime juice (from about 2 pounds fresh limes)
* 4 large egg yolks

Make crust:
Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate.

Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.) Or you could just but a pre-made graham cracker crust like I did. Some things should be made from scratch but graham cracker crusts are a pain.

Make filling and bake pie:
Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes.

Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.

* Accompaniment: sweetened whipped cream