Uncle Bubba’s Key Lime Pie
* 1 3/4 cup graham cracker crumbs
* 3/4 cup sugar
* 1/2 cup slivered almonds
* 1/4 cup clarified butter (see Tip)
* 1 teaspoon vanilla extract
* 14 ounce can sweetened condensed milk
* 1/4 cup Key lime juice (I like Nellie and Joe’s Key Lime Juice)
* Grated zest of 1 key lime
* 3 egg yolks
Grease a 9-inch pie pan.
In a small bowl, mix the graham cracker crumbs, sugar, and almonds. Add the clarified butter and mix well. Press evenly into the prepared pan.
Preheat the oven to 325.
In a medium bowl, combine the vanilla, condensed milk, Key lime juice, lime zest and juice, and egg yolks, and mix well. Pour into the pie crust. Bake for 20 minutes. Let stand at room temperature for 20 to 30 minutes, and refrigerate until you are ready to serve.
TIP: To clarify butter, gently heat butter until all is melted. Once the butter has melted and separated, use a spoon to remove the white foam from the top. Carefully pour off the golden liquid, leaving behind the milky solids without mixing them back into the butter. Discard the solids. About 3/4 of the original amount will be left. The clarified butter is ready to use; store extra in the refrigerator.