Key Lime Pie

I am very excited to introduce you to one of my favorite food bloggers and good friends, Ellie of Vintage Victuals! In her own words, Vintage Victuals features "tried-and-true recipes from my family members, quirky recipes from my vintage cookbook collection, and original recipes that I have come up with cooking dinner for my husband." If you haven't come across her blog before today, you must make a trip over there. Pronto.

Today, Ellie has graciously offered to share one of her amazing dessert recipes with us, and we are happy to present her recipe for the classic summer favorite, Key Lime Pie!

{How good does this look?!}

Key Lime Pie
adapted from epicurious.com

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted

1 14-ounce can of sweetened condensed milk
4 large egg yolks
2/3 cup key lime juice
1 teaspoon key lime zest
1/2 teaspoon vanilla extract

1 cup chilled heavy whipping cream, whipped until soft peaks form

Preheat your oven to 350 degrees.

Combine the graham cracker crumbs and sugar in a medium bowl. Pour over the melted butter and stir until the mixture comes together in a rough ball. Press the mixture evenly into a 9" pie dish so that it lines the bottom and sides of the dish.

In a medium bowl, whisk together the sweetened condensed milk and the egg yolks until thoroughly combined. Add the lime juice, zest, and vanilla, and continue to whisk until the mixture thickens slightly. Pour the filling into your prepared pie shell.

Bake in the middle of your oven for 15 minutes. Cool the pie completely on a rack before covering it and putting it in the refrigerator to chill for at least 8 hours.

Serve chilled, and top each piece with the freshly whipped cream.

Thank you, Ellie! We hope you'll share another favorite summer recipe with us soon!