Key Lime Pie 

 Lime Filling:

• 4 teaspoons grated lime zest

• 1/2 cup lime juice from 3-4 limes

• 4 large egg yolks

• 1 (14oz) can sweetened condensed milk

Graham Cracker Crust:

• 11 graham crackers, processed to fine crumbs (1 1/4 cups)

• 3 tablespoons sugar

• 5 tablespoons unsalted butter, melted

Whipped Cream Topping:

• 3/4 cup heavy cream

• 1/4 cup confectioner’s sugar

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

Directions:

For the filling: Whisk zest and yolks in medium bowl until tinted light green, 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 with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, about 15-17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (can be covered with lightly oiled or sprayed plastic wrap laid directly on filling)

For the 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. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.