Key Lime Pie
Crust:
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
1 (14-oz) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice
Topping:
3/4 cup chilled heavy cream
Crust:
• Preheat oven to 350 degrees F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well.
• Press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
• Bake crust in middle of oven 10 minutes and cool in pie plate on a rack.
• Leave oven on.
Filling and bake pie:
• Whisk together condensed milk and yolks in a bowl until combined well.
• Add juice and whisk until combined well (mixture will thicken slightly).
• Pour filling into crust and bake in middle of oven 15 minutes.
• Cool pie completely on rack (filling will set as it cools).
• Then chill, covered, at least 8 hours.
Topping:
• Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks.
• Serve pie topped with cream.
Yield: Serves 8
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