Key Lime Pie
Makes 1 9-inch pie
For the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan.
Break up the graham crackers; place in a food processor
and process to crumbs. (If you don't have a food processor,
place the crackers in a large plastic bag; seal and then
crush the crackers with a rolling pin.) Add the melted butter
and sugar and pulse or stir until combined. Press the mixture
into the bottom and sides of the pie pan, forming a neat
border around the edge. Bake the crust until set and golden,
8 minutes. Set aside on a wire rack; leave the oven on.
For the filing:
Meanwhile, in an electric mixer with the wire whisk attachment,
beat the egg yolks and lime zest at high speed until very
fluffy, about 5 minutes. Gradually add the condensed milk
and continue to beat until thick, 3 or 4 minutes longer.
Lower the mixer speed and slowly add the lime juice, mixing
just until combined, no longer. Pour the mixture into the
crust. Bake for 10 minutes or until the filling has just
set. Cool on a wire rack, then refrigerate. Freeze for 15
to 20 minutes before serving.
For the topping:
Whip the cream and the confectioners' sugar until nearly
stiff. Cut the pie in wedges and serve very cold, topping
each wedge with a large dollop of whipped cream.