Joe's Stone Crab Key Lime Pie

After eating this pie numerous times at Joe's Stone Crab restaurant in Las Vegas, I finally asked the waiter if they shared their recipe and he gladly gave it to me.  He said the secret of their recipe is freezing it!

Two 14-ounce cans sweetened condensed milk.

5 egg yolks.

1 cup fresh key lime (or lime) juice.

Zest of 1/2 key lime (or lime)

10 graham crackers, crushed.

1/4 cup sugar.

5 tablespoons melted unsalted butter.

Whipped cream, for serving, optional.

Directions

Special equipment: 12-inch pie pan

Preheat the oven to 375 degrees F.

Mix the milk, yolks, lime juice and zest for filling. Mix the crackers, sugar and butter for crust. Form the crust in the pie pan and bake for 8 minutes at 375 degrees F. Remove and cool. 

Pour the filling in the crust and bake another 8 minutes. Remove and cool. Once cool, place in the freezer at least 1 hour or until ready to use. When ready to serve, remove from the freezer and let thaw for 15 minutes. Top with whipped cream if desired. Enjoy.