The Fish House
JASON HUGHES


 

Graham Cracker Crust:
10 oz. Graham cracker crumbs
½ cup sugar
3 oz. unsalted butter, melted
Preheat oven to 375 degrees. Combine all ingredients in a bowl and stir with mixer or mix well by hand until blended. Press crust into bottom and up sides of a prepared spring form pan. Be sure to press the crumb mixture down firmly and evenly. Bake in a preheated oven for 5 minutes.
Filling:
36 oz. sweetened condensed milk
6 egg yolks
6 oz. key lime juice

Beat egg yolks with a mixer on high speed until thick ribbons form. The eggs will double in volume and turn a pale yellow color. Add sweetened condensed milk and mix on a medium speed until combined. Add key lime juice and mix on low speed until mixture is smooth. Pour filling into par-baked crust, using a spatula to smooth the surface out. Place pie in oven and bake for 8 minutes, or until done. To check doneness, give the pan a gentle shake to see if center is set. The center of the pie will spring back to a light touch when done. Top with fresh whipped cream or meringue and serve with fresh berries.