Key Lime Pie
by Jes Mostek
serves: 8
  This recipe was developed by a group of WW2 cooks on a military base in Florida who found themselves all but swimming in a surplus of sweeted condensed milk-- lucky for us they found such a delicious way to use it up!

Using fresh limes will make all the difference in this recipe. You'll need 2-3 limes for 1/2 c. juice.
  1 c.   graham cracker crumbs
  1/2 tsp.   cinnamon (optional)
  1/4 c.   butter, melted
  2 T.   granulated sugar
  4   egg yolks
  1 (14 oz.) can   sweetened condensed milk
  6 drops   green food color
  1/2 c.   lime juice
    lime zest (finely grated peel, just the green part)
    sweetened whipped cream
  Preheat oven to 350 degrees F.

In a mixing bowl, combine graham cracker crumbs with cinnamon, sugar, and melted butter. Press into the bottom of an ungreased pie tin. Use the bottom of a flat-bottomed measuring cup to flatten the crust on the bottom of the pan and push it up the sides. Bake the crust for 10 minutes (while you mix up the filling).

Beat the egg yolks until thick and lemon-colored. Add the condensed milk. Whisk to combine. Mix in the food coloring, and finally add the lime juice and zest.

Pour the filling into the prepared crust. Bake 12 minutes (do not over-bake!).

Chill pie in the refrigerator at least 4 hours. Serve with whipped cream.