10 graham crackers (I use the Nabisco)
2 1/2 tablespoons of sugar
6 tablespoons of butter
14 oz of condensed milk
4 separated egg yolks
1/2 cup and 2 tablespoons of lime juice (key lime juice works best but you can use lime)
3/4 cup of chilled heavy cream
To start preheat your oven to 350 degrees F. Crush your graham crackers (I put them in a ziplock bag with no air and roll them with a rolling pin.) The crushed up crumbs should come to 1.25 cups. Then melt you butter. Combine the mixture in a medium sized bowl with a fork and your hands (just to get finer tuned results). Put the mixture in a 9 inch glass pie pan spreading evenly so it goes all the way up the sides. Once the oven has reached 350 put the pie plate in for 10 minutes.
To make filling wisk the condensed milk and egg yolks in a bowl. Once they are combined add the lime juice. When all the ingredients are well combined you can pour it in the pie crust when you take it out the oven. I use a spatula to make sure it's evenly spread. Bake this for 15 minutes. Take it out and cool it. Once it is cooled put it in a refrigerator to chill for at least 8 hours. Make sure to cover the pie while it's chilling! If you don't want s whipped topping, your done! If you want topping, right before serving the pie beat your cream with an electric mixer until it's firm. Spread it over the desired area of your pie. Violá! You have I delicious key lime pie.