Servings: 4-6

Ingredients:

Crust:

• 4-6 graham crackers
• 2-3 tbsp butter or margarine

Custard:

• 1 c. granulated sugar
• 1/4 c. flour
• 3 tbsp. cornstarch
• pinch of salt
• 1 c. water
• 3 egg yolks
• 1/4 key lime juice
• 1 tbsp. butter or margarine
• (optional) 1 tbsp. lime zest

1. Make the crust: melt butter and mix with crushed graham crackers (you may have to play with the proportions a bit). Press into individual ramekins, like I did, or one later dish (I don’t think it will be enough for a 9in. pie however).
2. Mix sugar, flour, cornstarch, salt and water in a small-medium saucepan. Place over medium heat, constantly stirring, until the sauce thickens (you’ll know when it does!)

• story time! I didn’t have cornstarch, but I know that confectioners’ sugar contains cornstarch, so I replaced 1/4 c. of the granulated sugar with confectioners’ sugar, and it worked!
• more story time! I only put in 1 cup of water. Oops. It worked somehow!
• 3.  Take saucepan off the heat and slowly stir in egg yolks (you can save the egg whites to make a meringue if you’d like!)
• 4. Place saucepan back on low heat for 2 minutes, stirring constantly. Remove from heat and stir in key lime juice, butter/margarine, and optional key lime zest. Let cool slightly.
• 5. Pour the custard into the pie crusts and chill until set (1-2 hours). Enjoy!!!
• P.S. Sorry about the funky format I’ll figure it out someday!