Key Lime Pie

Directions

1. 1
   For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan.
2. 2
   Mix sugar and graham cracker crumbs.
3. 3
   Add butter and stir until combined.
4. 4
   Press the mixture into the bottom and sides of the pan, forming a neat border around the edge.
5. 5
   Bake the crust until set and golden, 10 minutes.
6. 6
   Set aside on a wire rack.
7. 7
   Leave the oven on.
8. 8
   For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes.
9. 9
   Add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
10. 10
    Add the lime juice, mixing just until combined, no longer.
11. 11
    Pour mixture into the pie crust.
12. 12
    Bake for 12-15 minutes, or until the filling has set.
13. 13
    Cool on a wire rack, then refrigerate.
14. 14
    Freeze for 15 to 20 minutes before serving.
15. 15
    For the topping: Whip the cream and the confectioners' sugar until nearly stiff.
16. 16
    Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.