Key Lime Pie

I am firmly and unwaveringly Team Pie. And when my birthday rolls around, I always request a key lime pie. It is, simply, the best! And while it is not my birthday for several months, I made this pie this past weekend and it was glorious. I used pre-crushed graham crumbs (by Honey Maid). I used the rest of a box I had on hand and since I had closer to 2 cups of crumbs instead of 1 1/2 cups, I upped the butter amount from 7 tablespoons to 8. It came out fine. I had lime juice from Whole Foods, which meant I didn't have any actual limes to zest, so I ended up putting in two teaspoons of Penzey's orange peel instead. A bit untraditional, but did not affect the flavor of the pie in a bad way, in fact I kind of like the flecks it created on the pie. Deb says you can use anywhere between 3-5 egg yolks so I used four. The result was a really tart, really smooth, really perfect key lime pie.