Key Lime Pie

Key Lime Pie

Crust:
1 1/4 cups graham- cracker crumbs
1/4 cup granulated sugar
5 Tbs. unsalted butter, melted
Filling:
1 (14-oz) can sweetened condensed milk
4 large egg yolks
1 tsp. grated lime zest, from Key limes or regular limes
1/2 cup fresh lime juice, from Key limes or regular limes
Topping:
1 1/2 cups cold heavy cream
1 1/2 Tbs. confectioners’ sugar
Grated lime zest (optional)
Crust: Preheat oven to 375°F. In bowl, mix ingredients. Press over bottom and upsides of 9 inch pie plate. Bake 8 minutes, until golden and puffed. Let cool on rack. Reduce oven to 350°F
Filling: In bowl, beat milk and yolks on high speed, 5 minutes. Beat in zest. Drizzle in lime juice; beat until slightly thickened. Pour into crust. Bake 8 minutes, until barely set, but still slightly jiggly in center. Let cool on rack, chill.
Topping: In bowl, beat cream, sugar until stiff peaks form. Spoon on pie. Garnish with zest, if desired.