Texas Lime Pie

I needed to use up some fresh limes, and I wanted to make a pie. This is the perfect balance between sweet and tangy. You could probably get away with lime juice from your fridge too. I cheated and used a Marie Callender's pre-made crust to cut down on time, but I do think the graham cracker crust would be even better. Super simple, and you feel like you got a 2-for-1 deal because it makes 2 pies. I found this recipe in America's Best Church Supper Recipes/Taste of Home from Diane Bell of Manvel, Texas. Next time you have a potluck, make 2 pies and keep 1 at home to enjoy. Loved this with fresh whipped cream...MMMM. Waiting for the pie to chill is the hardest part of making this pie. Cook time excludes chilling time.

• Ready In: 42 mins
• Serves: 16
• Yields: 2 pies

Ingredients

• 3  cups graham cracker crumbs
• 1⁄2 cup brown sugar, packed
• 2⁄3 cup butter, melted
• 42  ounces sweetened condensed milk (3 cans, not evaporated)
• 5  egg yolks
• 2  cups lime juice
•  whipped topping
•  lime slice
•  of fresh mint

Directions

1. In a large bowl, combine the cracker crumbs, brown sugar, and butter until crumbly.
2. Press onto the bottom and up the sides of two greased 9" pie plates.
3. In a large mixing bowl, beat the milk, egg yolks, and lime juice on low for 2 minutes or until smooth and slightly thickened.
4. Pour into prepared crusts.
5. Bake at 350 for 18 to 22 minutes or until a knife inserted near the center comes out clean.
6. Cool on wire racks for 1 hour.
7. Chill for 6 hours.
8. Garnish with whipped topping, lime, and mint if desired.