Lime Pie with Graham Crust 

Directions

Graham Crumb Crust

1. Preheat oven to 350°F (176°C). Lightly spray a 10 inch pie plate. Set aside. 
2. Combine Kinnikinnick Graham Crumbs and brown sugar in a bowl. Mix until combined. 
3. Cut butter into crumb mixture until evenly dispersed. Use a pastry cutter or knife. 
4. Form crumb into base of 10 inch pie plate (bottom and sides). Use your hands or the flat bottom of a glass to flatten and pack crumb. 
5. Bake in preheated oven, directly on middle oven rack for 7 minutes. Remove from oven and let cool. 

Lime Filling 

1. Combine egg yolks and lime zest. Mix together with an electric mixer until fluffy and doubles in volume.  
2. Add condensed milk and mix until smooth and aerated (approx. 3 - 5 minutes) . 
3. Add lime juice and mix just until combined. 
4. Pour into prepared Graham Crumb Crust. Smooth top with an offset spatula. 
5. Bake in preheated oven, directly on oven rack for 10 minutes. 
6. Remove from oven. Cool at room temperature for 30 minutes. 
7. Continue cooling Lime Pie with Graham Crust in the refrigerator for minimum 3 hours.
8. For best results let Lime Pie with Graham Crust set overnight. 

Topping  

1. Mix whipping cream to soft peak. 
2. Add icing sugar and lime zest. Continue to mix until whipping cream is at stiff peak. 
3. Place whipping cream in a piping bag with a star tip. Pipe rosettes on top of Lime Pie. 
4. Decorate with optional lime slices. 
5. Keep refrigerated until ready to serve. For a different texture. freeze for 10 minutes prior to serving. 

Yields 1 pie