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Key Lime Pie

Crust
1 wax-paper wrapped package of graham crackers (1/3 of a pound box) OR
1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons unsalted butter, melted
1/3 cup sugar


Preheat oven to 350 degrees. Butter a 9-inch pie pan. Break up the graham crackers and place in a food processor. Process to crumbs. (If you don’t have a food processor, place the crackers in a large plastic bag, seal and crush the crackers with a rolling pin). Add the melted butter and sugar and pulse or stir until everything is combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, about 8 minutes. Set aside on a wire rack, leaving the oven on.
Filling
3 egg yolks
grated zest of 2 limes (about 1 1/2 teaspoons)
1 14-ounce can of sweetened condensed milk
2/3 cup lime juice, freshly squeezed


In an electric mixer with a wire whisk attachment, beat the egg yolks and 1 teaspoon of the zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, but no longer. Pour the mixture into the crust and bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
Topping
1 cup heavy whipping cream, chilled
1 tablespoon confectioner’s sugar
1 teaspoon pure vanilla
pinch of salt


Whip the cream and vanilla until stiff. Add sugar and pinch of salt and thoroughly combine.

To serve, cut the pie in wedges and server very cold, topping each wedge with a large dollop of whipped cream and some of the remaining lime zest as garnish. Makes 1 9-Inch Pie.

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