Key Lime Pie

Ingredients
Graham Cracker Crust:
1 paper wrapped package of Graham Crackers
5 tablespoons melted unsalted butter
1/3 cup sugar (I accidentally left this out and it turned out perfectly fine without the sugar)

Filling:
3 egg yolks
Zest from 2 lines (about 1 1/2 teaspoons)
1 14 oz can sweetened condensed milk (I use fat free)
2/3 freshly squeezed lime juice (use key limes - you can find them at Martin's)

Topping:
1 cup heavy whipping cream
3 tablespoons confectioner's sugar
2 teaspoons vanilla
1 teaspoon lime zest

Directions:

For the graham cracker crust:

Preheat the oven to 350 degrees F.
Coat 9-inch pie pan with cooking spray. Add graham crackers to food processor or in a plastic bag and use a rolling pin to crush. Add melted butter and sugar (although I would skip or use less than the recipe lists). Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside and cool, but leave oven on.

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. 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 mixture into the pie crust. Bake for 10 minutes, or until the filling has set (my oven definitely takes more than 10 minutes). Cool on a wire rack, then refrigerate.

The recipe recommends freezing for 15-20 minutes before serving, but chilled in the refrigerator worked fine for us.

For the topping: Whip the cream, vanilla and the confectioners' sugar until nearly stiff. Serve on top sprinkled with lime zest.