Key Lime Pie

This just happens to be gluten-free thanks to the rice check cereal crust.  And furthermore it is delicious.
It makes a BIG pie, so you can easily half the recipe and make it in an 8" pie pan.






For the crust:

1 1/4 cups rice check cereal crumbs (about 2 cups of cereal)
3 tablespoons sugar
5 tablespoons butter, melted

For the Filling:

2 (14-ounce) can sweetened condensed milk
8 large egg yolks
1 cup key lime juice (or a bit more, to taste)

 Preheat the oven to 350 degrees F.
Melt butter in 10 inch glass or ceramic pie plate.
Add cereal crumbs and sugar.
Mix with fork or fingers.
Pat down the bottom and sides to make an even crust.
Bake for 12 minutes or until golden brown.
 While the crust is baking, prepare filling.
In a medium bowl or in processor, mix together the sweetened condensed milk and egg yolks.
Whisk until well combined.
Add the key lime juice, mixing well.
Set mixture aside. The combination will thicken up as it sits.
When the pie crust has cooled to slightly warm or room temperature, pour the filling into the pie crust.
Bake for 15-17 minutes.
Remove from oven and cool on a cooling rack.
When cool, cover with plastic wrap and chill the pie in the refrigerator.
The filling will set up as it cools.
Chill for at least one hour before serving.
 Serve cold.