Key Lime Pie

Key Lime Pie

From The Gourmet Cookbook

For Crust:
1 ¼ cups graham cracker crumbs
2 TBLS sugar
5 TBLS unsalted butter, melted

For Filling:
1 (14oz.) can sweetened condensed milk
4 large egg yolks
6 TBLS fresh or bottled (preferable Manhattan brand) key lime juice

For Topping:
¾ cup very cold heavy cream

Make the crust: Put a rack in middle of oven and preheat oven to 350 degrees. Butter a 9-inch pie plate. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until well combined. Press crumb mixture evenly onto bottom and up sides of pie plate. Bake crust for 10 minutes. Transfer pie pate to a rack and leave oven on.

Make the filling and bake the pie: Whisk together condensed milk and yolks in a bowl until well combined. Add juice and whisk until well combined (mixture with thicken slightly). Pour filling into crust. Bake for 15 minutes. Cool pie completely on rack. Refrigerate pie, covered, for at least 8 hours.

Just before serving, make the topping: beat cream in a medium bowl with an electric mixer until it just holds stiff peaks. Spread pie with cream or top each serving with a dollop.