Blood Orange Key Lime Pie

Preheat oven to 350 degrees. Butter a 9” pie pan. Stir together crumbs, butter and sugar until combined well. Press the mixture into the bottom and sides of the pan. Bake crust until set and golden, about 8 minutes. Let cool on a wire rack for at least 10min.

In an electric mixer with a whisk attachment, beat the egg yolks at a high speed until very fluffy, about 5 minutes. Gradually add condensed milk and continue to beat until thick, about 3-4 minutes longer. Lower the mixer speed and slowly add the key lime and orange juice, mixing just until combined. Pour into the crust.

Bake 10 minutes or until just set. Cool on a wire rack, then refrigerate. Freeze for 15-20 minutes before serving.