KEY LIME PIE
1 - 1/3 cups graham crackers crumbs
4 tablespoons unsalted butter, melted
4 large egg yolks
½ cup sugar
1 - 14 ounce can Condensed milk
Zest of 2 limes
1 cup key lime juice (or a blend with regular limes and lemons)
1 cup whipping cream or crème fraiche
Thinly sliced key limes
Preheat the oven to 350 degrees.
Pour the melted butter over the crumbs in a mixing bowl. Toss with a fork. Turn the crumbly mixture into a 9" Pyrex pie pan. Press the crumbs over the bottom and up the sides of the pan in a even layer. Set aside.
Beat the egg yolks in a bowl for 30 seconds. Stir in the condensed milk and lime zest. Add the lime juice to taste.
Pour the filling into the crust and bake for 30 minutes. Cool the pie on a rack and chill.
Whip the cream to soft peaks and spread over the chilled pie just before serving. Garnish with lime slices.
Yield: 8 servings