Limey's 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 (if using bottled,
preferably Manhattan brand)
Topping:
3/4 cup chilled heavy cream
Make
crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork
until combined well, then 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.
Make
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.
Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just
holds stiff peaks. Serve pie topped with cream.
Cooks' note:
Pie (without topping) can be chilled up to 1 day.