Preheat the oven to 350 degrees F (177 degrees C) and place the rack in thecenter of the oven.

Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, andmelted butter. Press onto the bottom and up the sides of a well greased 9 inch(23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator tochill while you make the filling.

Filling: In the bowl of your electric mixer, with the whisk attachment, beat theegg yolks until pale and fluffy (about 3 minutes). Gradually add the condensedmilk and beat until you have a light and fluffy mixture (4-5 minutes). Scrapedown the sides of the bowl and beat in the lime juice and zest.

Pour the filling into the crust and bake for about 10 minutes, or until the fillingis set. Remove from oven and place on a wire rack to cool. Once it hascompletely cooled, cover and refrigerator until serving time. (The pie can bemade to this point and stored in the refrigerator for a couple of days.) Justbefore serving make the whipping cream.

In a separate bowl, beat the whipping cream until soft peaks form. Add thesugar and beat until stiff peaks form. Either pipe or place mounds of whippingcream on top of the filling.

Makes 1 - 9 inch (23 cm) pie or tart.

GRAHAM CRACKER CRUST:

1 1/4 cup (125 grams) graham cracker crumbs

2 tablespoons (30 grams) granulated white sugar

5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

FILLING:

3 large egg yolks

One 14 - ounce (390 grams) can sweetened condensedmilk

1/2 cup (120 grams) key lime juice

2 teaspoons grated lime zest

TOPPING:

1 cup (240 ml) heavy whipping cream

2 tablespoons (25 grams) granulated white sugar

Key Lime Pie Recipe