Superbowl Treats

Key Lime Pie

Crust:
1 1/2 cups finely ground graham cracker crumbs (about 10 crackers)
3 T. granulated sugar
2 pinches sea salt
7 T. butter, melted

Filling:
1 1/2 T. finely grated lime zest
3 large egg yolks
1 14 oz. can sweetened condensed milk
2/3 c. fresh lime juice (about 1 bag of limes, or 1 dozen small limes)

Topping:
3/4 c. heavy whipping cream
1 to 2 T. granulated sugar to taste

Heat oven to 350 degrees.

Combine graham cracker crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs in the bottom and up the sides of a 9-inch pie plate.  Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.

Zest limes into medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour into graham cracker crust and bake pie for another 10 minutes, until set but not browned on top at all. Let pie cool completely before adding topping.

In a medium bowl, beat cream and sugar until soft peaks form. Spread over top of chilled pie. Pie should be chilled at least another 2-3 hours with cream on top so that it will fully set.