• Zest the Key Limes
• Squeeze the Key Limes

MAKE THE KEY LIME FILLING

• Whisk together the condensed milk, 4 egg yolks, Key Lime juice and the zest - set aside and let it thicken.

MAKE THE CRUST

• Crumble the crackers. Using a fork stir together the crumbs, sugar, and butter. Then dump them into the pie plate (9-inches). Then evenly spread and press the cracker mixture onto the bottom as well as up the sides. This will be a bit crumbly, but it is ok, we will be baking it before we add the filling.
• Bake the empty pie in the oven - center - for 10 minutes. Take it out, let it cool. Leave the oven on

BAKING THE PIE

• After the crust has cooled. Give the filling another good whisk or two and then pour the filling into the pie shell. Place the pie in the oven, center rack. Cook for about 15 minutes, basically until the center is set. Firm, but still has a little jiggle.

WAIT FOR IT...

• Now comes the hard part, waiting. When the pie comes out of the oven it needs to cool on the counter, on a rack until it is room temperature. Fridge it! After it is room temperature put it in the fridge to chill out for at least 3 hours! Plastic wrap the top of the pie to keep it fresh.

TOPPINGS FOR THE KEY LIME PIE

• This is where people start to argue about what goes on top of a Key Lime Pie. This is not a traditional Key Lime Pie because it has cool whip and mini chocolate chips.... which make it... "WICKED AWESOME!"

ENJOY!