Key Lime Pie

Key lime pie is my absolute favorite pie and until now I had yet to find one that appeased the palate in a way that only a key lime pie can. Up until now they have either been too gelatinous, too limey, too bland, and so forth. Now I'm not a key lime pie coinsure by any means, but I know what I like :) This pie has it all; the proper amount of creaminess, and just the right ratio of limey tang to sweet. If you like key lime pie, you will LOVE this pie!!!

Crust:
1 package graham crackers (1/3 of a 16 ounce box)
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar

Filling:
3 egg yolks
1-1/2 teaspoons lime zest (about 2 Persian limes)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice (about 1 lb. of key limes)

Topping:
1 cup heavy or whipping cream, chilled
1 tablespoon confectioners sugar

Preheat the oven to 350 degrees F. Put the graham crackers into the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides and forming a rounded or squared off top edge. Bake in preheated oven until golden, about 8 minutes. Set aside on a wire rack and leave the oven on.

In the bowl of the stand mixer, whip the egg yolks and lime zest at high speed until fluffy, about 5 minutes. Slowly add the condensed milk and continue to whip until thick, about 3 or 4 minutes. Reduce the mixer speed to low and slowly add the lime juice, mixing just until combined. The mixture will start to thicken as soon as you add the lime juice. 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.

Chill a mixing bowl. Using the wire whisk attachment, whip the cream and confectioners sugar until you have stiff peaks. Pipe the whipped cream around the edges and in the middle of the pie, or put a dollop on each slice. Top with a lime wedge for that extra umph!!!