Mimi's Nearly Famous Key Lime Pie

As a child, there was a brief period where my mom ordered a slice of Key Lime Pie whenever it was on the menu at a restaurant. This was often since we lived in Florida. She was perfecting her own pie recipe and I have to say, she nailed it. And, she created this recipe to make not 1, but 2 key lime pies! She is a genius, clearly. I humbly offer you the best key lime pie recipe, probably ever.

INGREDIENTS

CRUST

2 cups cinnamon graham cracker crumbs

1/2 cup sugar

1/2 cup finely chopped almonds

1 stick butter, melted

FILLING

10 egg yolks

2 14oz cans sweetened condensed milk

1 cup fresh key lime juice

TOPPING

1 pint whipping cream

3 tbsp powered sugar

1 tsp cream of tartar

DIRECTIONS

Preheat oven to 370 degrees.

In medium bowl, combine crust ingredients and blend well.

Press into two 9" pie plates.

Bake in oven for 8 minutes.

Remove from oven and let cool.

Reduce oven temp to 350 degrees.

Beat egg yolks until thick and light-colored.

Blend in condensed milk and lime juice.

Pour egg mixture into cooled crust.

Bake for 15-18 minutes or until centers are firm and dry to touch.

Remove from oven and let cool.

Refrigerate until ready to serve.

To make the whipped topping: add all topping ingredients to bowl with whip

attachment or use a hand mixer and whip until frothy and soft peaks form.

Spread over pies evenly.