Non-Traditional Key Lime Pie - cooking recipe

Ingredients

Ingredients for crust
1 1/2 cups cinnamon graham cracker crumbs (or more if you like a thicker crust)
1/3 cup melted unsalted butter
Ingredients for the filling
3 egg yolks (beaten for about 5 minutes until lemony in color and frothy)
1 (14 ounce) can sweetened condensed milk
10 tablespoons fresh key lime juice (OR 5 TBS each regular lime juice and fresh lemon juice)
2 teaspoons grated lime zest, preferably key limes
Ingredients for whipped cream topping
1 cup heavy cream (whipping)
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon grated lime zest, preferably from key lime

Preparation

Preheat oven to 350 degrees.
Prepare the crust: Combine the graham cracker crumbs and butter in a mixing bowl and mix together for a crumbly crust.
Press the mixture into an 8-inch pie pan.
Bake the crust for 5 minutes.
Remove the crust from the oven, but leave the oven on.
Meanwhile, prepare the filling.
Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes.
Gradually beat in the lime juice and zest.
Pour the mixture into the crust.
Bake the pie for 8 minutes, or until the filling is set and an inserted skewer comes out clean and hot to the touch.
Remove the pie from the oven.
Set the pie on a rack to cool to room temperature.
Refrigerate the pie, uncovered, for at least four hours before serving.
When ready to serve, make the whipped topping.
Combine all the ingredients in a bowl and beat on high until whipped cream stands in peaks.
Place on top of pie and serve!