Key Lime Pie
18 graham cracker squares (that would be when you break a graham cracker in half, into a square instead of a rectangle)
3/8 teaspoon powdered cardamom
5 tablespoons salted butter, softened
3 tablespoons raw or white sugar
4 egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup key lime juice (this takes around a dozen or so key limes)
2 teaspoons finely grated key lime zest
Preheat oven to 350 degrees F.
In a food processor, crush graham crackers to crumbs. Add cardamom, softened butter and sugar, and continue processing until the mixture looks like damp crumbs.
Dump the contents of the food processor bowl into a 9? pie pan, and press evenly into the bottom and sides of the pan to form a crust. Bake for 8-10 minutes, or until browned and fragrant. Remove and cool to the touch on a wire rack.
In a mixing bowl, whisk the egg yolks well, until they are thickened and become a paler shade of yellow. Add the sweetened condensed milk, and continue whisking until well combined. Add half the lime juice, and whisk until well combined, then add the rest of the juice along with the lime zest, and whisk just until incorporated.
Bake at 350 for 10-12 minutes. Remove to a wire rack, cool to room temperature, then cover tightly and refrigerate until serving.