Key Lime Pie in a Cup

Easy key lime pie served over ice cream in a cup!

Crust
16 whole graham crackers
1/3 cup sugar
1/3 cup Butter, melted

Filling
1 tbs lime zest
1/2 cup lime juice
2 whole egg yolks
1 can {14oz} sweetened condensed milk

Directions: Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes. Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least a few hours, longer the better. In fact, make the evening before and then serve over ice cream the next day. Recipe adapted from The Pioneer Woman.

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