Key Lime Pie

I remember having my first piece of key lime pie when I was a child on a vacation to Florida. I may have been at Disneyworld or it may have been at a restaurant off of Disney property. I remember the overwhelming tart taste of the lemons and was amazed, as a kid that key lime pie is NOT green. This recipe is from one of my aunts. It has the tartness that gets you right behind your ears, it's not WW friendly but it is out of this world!

Crust:
1/4 C. (1/2 stick) butter or margarine, melted
1 C. graham cracker crumbs
1 tbsp. sugar
1 1/2 tsp. cinnamon

Filling:
5 large egg yolks
1 14oz. can sweetened condensed milk
Juice from 6 to 8 key limes (about 2/3 C.)
Whipped cream, see note.

Heat oven to 325 degrees. For crust, mix butter and graham cracker crumbs, sugar and cinnamon in a medium bowl. Pat onto bottom and sides of 9-inch pie pan. Bake 8 minutes. Set aside, let cool completely.

For filling, beat yolks in food processor fitted with metal blade or with a hand mixer, about 2 minutes. Add condensed milk to yolks, beat until incorporated. Add lime juice. Process 2 minutes. Pour into pie shell. Bake until set, 10 to 15 minutes. Remove from oven, cool on wire rack for 1 hour. Refrigerate covered with plastic wrap set directly on top of curd, at least 3 hours or overnight. Top with fresh whipped cream.

Note: Instead of whipped cream, you may top with meringue. Beat 5 egg whites until stiff but not dry. Add 1/4 C. sugar, beating constantly until combined. Spread over baked filling. bake at 350 degrees until meringue starts to brown, about 5 minutes.