Crockpot Monday: Key Lime Pie

Oh my gosh, guys...Is it Spring yet? I am being the biggest whiner about winter since the cold and snow hit. We still have at least 6 weeks to go and it feels like 6 months. I can hear my children now..."Mom, don't you think you're being a little bit dramatic?" It's true I am...but I'm still posting a recipe that makes me think of warm, tropical climates this week!

Key Lime Pie:

Ingredients:

Crust:
1 cup graham cracker crumbs
3 Tablespoons salted butter, melted
2 Tablespoons brown sugar
1/2 teaspoon lime zest

Filling:
2 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice (about 5 limes)
2 Tablespoons fresh lemon juice (about 1 1/2 lemons)

To put into the crockpot:
1 cup warm water

Directions:

Use a 6-quart slow cooker with an inserted 1.5-quart oven-safe casserole dish. You’ll be creating a water bath for your pie to cook in.

Spray your dish with cooking spray. In a plastic bag, smash up the graham crackers to make crumbs. Mix the crumbs with the butter, brown sugar, and lime zest. Press the crust mixture into the bottom of the casserole dish.
 
In a large mixing bowl, use a handheld mixer or a stand mixer to whip the egg yolks, condensed milk, lime juice, and lemon juice together until it's frothy. Pour this evenly over the top of the graham cracker crumbs.

Pour 1 cup of warm water into the bottom of your slow cooker insert, then carefully lower in the baking dish, being careful not to splash water into your pie.

Cover and cook on high for 2 to 3 hours, or until the pie is no longer shiny on the edges and the center has set.

Refrigerate for at least 4 hours (preferably overnight) before serving. If you'd like, you can add a layer of whipped cream on top.

--Would it be too much to put on some steel drum music and a Hawaiian shirt? I want to dream of a warm vacation!

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