Key Lime Pie

Key Lime Pie

INGREDIENTS

Crust

1 ¼ Cups Graham Cracker Crumbs

2 Tablespoons Sugar

6 Tablespoons Melted Butter

Filling

14 Ounces Sweetened Condensed Milk

5 Egg Yolks

½ Plus 2 Tablespoons Fresh Key Lime Juice

You May Use Bottled Key Lime Juice, But Fresh Is Always Better

TOPPING

¾ Cup Chilled Heavy Whipping Cream

Preheat oven to 350° F.  Stir together graham cracker crumbs, sugar and butter in a medium size bowl until combined well.  Press mixture evenly onto bottom on a 9 inch glass pie plate.  Bake crust in the middle of the oven for about 10 minutes.  Remove from the oven and cool in the pie plate on a wire rack.  Leave the oven on. 

Whisk together condensed milk and egg yolks in a large bowl until combined well.  Add the lime juice and whisk until combined well.  The mixture will be slightly thickened.  Pour filling into the crust and bake in the middle of the oven for about 15 minutes.  Remove from the oven and cool pie completely on a wire rack.  The filling will set as it cools.  Cover and chill for about 8 hours. 

Just before serving, beat the whipping cream in a chilled bowl with an electric mixer until stiff peaks form.  Serve pie topped with the whipping cream.  Serves 6