PIE CULTURE

Authentic Louisiana-Style Key Lime Pie (Grandma Lorrie's recipe)

PREP MATERIALS

whisk or electric mixer

pie plate

fork

2 mixing bowls

large spatula

juicer, manual or electric

CRUST (this is a little trial and error...add more until it's perfect)

1/4ish cup graham cracker crumbs

a couple Tbls of melted butter

FILLING

1 can sweetened condensed milk

16oz heavy cream (the recipe actually calls for cool whip, it's delicious either way)

6 limes

INSTRUCTIONS

Start with the crust. Pile all of your graham cracker crumbs into the middle of your pie plate. Pour melted butter, about 1 Tbl at a time, onto the crumbs. Mix it with a fork, slowly adding more butter until the mixture is still mostly dry, but starts to clump and you can mold the crumbs onto the bottom and sides of the plate. Bake in a 350 degree oven for about 10 mins to harden a tiny bit. WATCH OUT FOR LEAVING IT IN TOO LONG. IT'S EASY TO BURN.

While your crust is baking, squeeze the lime juice into one of the mixing bowls. Add the can of condensed milk to the lime juice and whisk until it's a sweet mess. Take your crust out and let it cool until it's cool enough to stick in the fridge to chill. Then chill it.

In the other mixing bowl, whip your heavy cream. DO YOUR RESEARCH ABOUT WHIPPING WHIPPED CREAM. If you whip it too long, it'll be like butta. When it's still a little liquidy, slowly add the lime juice concoction in while mixing. Don't stop mixing. Finish whipping until it's a nice wHipped texture. Take your crust out of the fridge, and fill the shell with your **DELICIOUS** key lime filling. Let chill for an hour or two, or until the whipped filling has firmed up.