Martha Stewart’s Key Lime Pie

Graham cracker crust:
Combine in blender or food processor:
14 graham crackers (1 ½ C. crumbs
6 T. melted butter
¼ C. sugar
½ t. cinnamon
Press into 9 inch pie pan
Bake 8 minutes then refrigerate 1 hour.

Combine thoroughly with whisk:
5 large egg yolks
1 14 oz. can sweetened condensed milk
¼ C. plain yogurt
Wisk in:
5 ounces (5/8 C.)
key lime juice
Pour into graham cracker crust.
Bake 8 minutes in preheated 350 degree oven.
Cool & refrigerate 2 hours.
Spread over top of pie:
Whipped cream
Refrigerate overnight.