Key Lime Pie

Ingredients:

Lime Filling

4 teaspoons grated lime zest

1/2 cup lime juice (3 to 4 limes)

4 large egg yolks

1 (14 oz) can sweetened condensed milk

Graham Cracker Crust (Do not use a pre-made crust, this is easy and well worth the effort!)

10 - 11 graham crackers, processed to fine crumbs (1 1/4 cup)

3 tablespoons granulated sugar

5 tablespoons butter melted

Topping

Whipped Cream

3/4 cup heavy cream

1/4 cup confectioners sugar

1/2 lime, sliced paper thin and dipped in sugar (optional)

Directions:

For the Filling: whisk zest and yolks in medium bowl, about 2 minutes. Beat in milk, then juice, set aside at room temperature to thicken.

For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of the pan. Press down firmly with a cup or glass. Baked until lightly brown, about 15 minutes. Transfer pan to wire rack; cool for about 20 minutes.

Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours.

Whipped Cream: Up to 2 hours before serving; whip cream in medium bowl to very soft peaks. Adding confectioners sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Spread evenly with rubber spatula.

TIP: If the finished pie sticks to the pie pan when you're ready to cut, simply dip the pan into a bowl of warm water to loosen the pie.