Key Lime Pie
- 1.5 cups graham cracker crumbs
- 6 Tbsp melted unsalted butter
- 5 Tbsp granulated sugar
- 1 14-oz can sweetened condensed milk
- 4 large egg yolks
- 0.5 cup Key lime juice
- 1 Tbsp key lime zest
- 1.5 cups heavy cream
- 1 medium bowl
- 1 9-inch pie plate
- 1 wire rack
- 1 electric mixer
Heat oven to 375°F. Combine graham cracker crumbs, melted unsalted butter, and 3 tablespoons granulated sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
Lower oven to 325°F. In a medium bowl, gently whisk together sweetened condensed milk, egg yolks, Key lime juice, and key lime zest. Pour into the prepared, cooled crust.
Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
Shortly before serving, combine heavy cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.