Key Lime Pie

Crust
Ingredients:

• 1 1/4 cups graham cracker crumbs (about 15 squares)
• 3 tbsp sugar
• 1/3 cup butter, melted

Directions:

1. Pre-heat oven to 350 degrees
2. In a medium bowl, combine the graham cracker crumbs and sugar and stir with a fork to mix them well. Add the butter and stir to mix it into the crumbs evenly and well.
3. Press the buttery crumbs into a 9-inch pie pan, distributing the mixture evenly, and pressing firmly with your hands or another pie pan of the same size, to flatten the crumbs and shape a sturdy crust to hold the filling. Make sure to work the crumbs up to the rim of the pan, to make an good, strong edge.
4. Place the crust on the center shelf of the oven. Bake until the crust is heated through and lightly browned, 8 to 10 minutes.
5. Place the crust on a cooling rack or a folded kitchen towel and let cool to room temperature before adding the filling.

Filling
Ingredients:

• 4 egg yolks
• 1 14-ounce can sweetened condensed milk (11/4 cups)
• 1/2 cup key lime juice (from 1o to 15 limes), bottled juice, or regular lime juice
• 1/4 teaspoon salt

Topping
Ingredients:

• 1 1/4 cups heavy cream
• 3 tablespoons confectioners sugar
• 1 teaspoon vanilla extract

Directions:

1. Heat the oven to 350 degrees F. Line a 9-inch pie pan with the crust and then bake the crust as directed in the recipe.
2. To make the filling: In a medium bowl, combine the egg yolks and the milk. Use a whisk or fork to mix them together evenly and well. Add the lime juice and salt, and stir well until you have a smooth, thick filling.
3. Spoon the filling into the graham cracker crust. Place the pie on the middle shelf of the oven, and bake for 15 minutes, until the filling is set.
4. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Cover loosely and refrigerate for at least 3 hours and as long as overnight.
5. To make the topping: Whip the cream in a medium bowl. When it thickens and increases in volume, add the sugar and vanilla, and continue beating until the cream is billowing and thick, able to hold soft peaks beautifully and easily. Pile the whipped cream onto the pie filling. Refrigerate for 1 hour or more before serving. Serve cold.

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