Key Lime Pie

I love limes, lemon, grapefruit, oranges, tangerines basically any type of citrus.  One of my very favorites is key lime.  This recipe came out of our church cook book and one of our really cute teenage girls Claire loves this pie.  This is her recipe and her favorite dessert.

I think it is delicious and refreshing also.

Crust:
1/3 of a 1 pound box graham crackers crushed
5 tbls. melted butter
1/3 cup sugar

Preheat oven to 350 degrees.  Crush graham crackers and add the melted butter and sugar and stir until combined.  Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge.  Bake the crust until set and golden, 8 minutes.  Set aside on a wire rack; leave the oven on.

Filling:
3 egg yolks
2 teaspoons lime zest
1 (14 oz. can) sweetened condensed milk
2/3 cup freshly squeezed lime juice

Using an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes.  Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.  Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer.  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. 

Topping:
1 cup heavy cream
2 tbls. powder sugar
1 tsp. vanilla

Whip the cream, vanilla and the powder sugar until nearly stiff.  Top each slice of pie with whip cream.