Key Lime Pie

This year for Thanksgiving, I decided to make Key Lime Pie, instead of something you can simply buy around this time of year, like pumpkin pie. This was my very first time making this pie and I was nervous about how it was going to come out. All I know is that I tried the yogurt for Key Lime Pie and it was so good. So I decided to try making it myself; besides anything can be slightly or abruptly changed when you're cooking.

Ingredients:
~ 3 large egg yolks
~ 1 14-ounce can sweetened condensed milk
~ 1 tablespoon grated Key lime rind
~ 1/2 cup fresh Key lime juice
~ green food coloring (optional)
~ 1/2 cup whipping cream
 FOR THE CRUST:
~ 1 1/4 cups graham cracker crumbs
~5 tablespoons butter or margarine, melted

First you have to preheat the oven to 350F. Then you begin to make the crust; you put all the graham cracker crumbs in a bowl, add the butter or margarine and mix. Then you press the crumbs evenly over the bottom and sides of the 9" pie pan. Bake the crust for 8 minutes and then set aside and let cool. In a large separate bowl, beat the yolks until they are nice and thick. Beat in the milk, lime rind, and juice-and coloring if you are using it. You then pour the mixture into the prebaked pie shell and refrigerate until set, about 4 hours. When it is ready to serve, whip the cream. Pipe a lattice pattern on top or you can spoon dollops around the edges.

I made this pie for Thanksgiving and brought it to the dinner that we were having with our neighbors. When they decided to put the desert out on the table, many were intriuged with the green colored desert. When everyone ate it they liked it, but there were some flaws pointed out. It turned out that the pie was too lemon-y. There was to much lime rind in it. So, if you're making this; I would suggest using less lime rind. About a quarter of a teaspoon would be appropriate. In the end, it was well liked and delicious. This is definately a recipie worth trying!