Key Lime Pie

Filling Ingredients:

4 egg yolks
½ cup lime juice (8-9 key limes)
1 14-ounce can evaporated milk plus 1¼ cup bulk Splenda

Crust Ingredients:

12 graham crackers
3 tablespoons bulk Splenda
5 tablespoons butter, melted

Procedure:
1. Whisk yolks 2 minutes, add milk & sweetener, then beat in lime juice.

2. Preheat oven to 350 degrees.

3. Process graham crackers to fine crumbs in Cuisinart, add sweetener and
pulse to mix. Melt butter and pour melted butter into Cuisinart and process
until as blended as you can get it. Then remove bowl and blend with a fork.

5. Pour this mixture into a 9-inch pie pan and press over the bottom and up
the sides of the pan. If using large Pyrex pie pan make 1½ filling recipes
and make the filling go all the way up the sides.

6. Bake on the center rack for 10-15 minutes until the crust is light brown,
remove and let cool to room temperature.

7. Reduce oven to 325°.

8. Pour the lime filling into crust, and then bake for 15-30 minutes
until the center sets, but still wiggles when shaken.

9. Remove from oven and cool to room temperature.

10. Refrigerate for at least three hours until well chilled.

NOTES: The large glass pie pans are really too big. I've been making a
bit more crust and running the crust all the way up the sides and making
1.5x filling recipe per pie, and increasing bake time to 24-30 minutes.
It's a bit too much filling, extra can go in a Pyrex bowl.

NOTE: the original version of this recipe uses 1 can of sweetened condensed milk
and a store-bought graham cracker crust. In this case the pie does not need
cooking; just let the mixture chill and it will firm up.