Key Lime Pie

I am on a quest to find the best Key Lime Pie recipe.  If this one is not the best, it sure is right at the top of the list.

• 1 1/4 cups graham cracker crumbs
• 1 1/2 tablespoons sugar
• 5 tablespoons butter, melted
• 4 egg yolks
• 1 (14-oz) can sweetened condensed milk
• 1/2 cup fresh Key lime juice (You may use Persian lime juice)
• 2 teaspoons Persian lime zest
• 2 tablespoons granulated sugar
• 1 cup whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Combine first 3 ingredients; press in bottom and up sides of a 9-inch pie plate.  Bake 5 minutes.  Cool on a wire rack 20 minutes.

Meanwhile, whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.  Spoon into prepared crust.

Bake at 350 degrees for 15 minutes or until set.  Cool completely on a wire rack (about 1 hour).  Cover and chill 8 hours.

Beat whipping cream at high speed with an electric mixer until slightly thickened; add powdered sugar and vanilla, beating until stiff peaks form.

Spread whipped cream over top of pie.  Store in refrigerator.

Makes 10 servings.

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