Key Lime Pie Ii - cooking recipe

Ingredients

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
3 tablespoons sugar
7 large egg yolks
4 teaspoons finely grated key lime zest
2 (14 ounce) cans sweetened condensed milk
1 cup fresh key lime juice, strained
whipped cream

Preparation

To make the crust, preheat the oven to 350 degrees.
In a bowl, stir together the crumbs, melted butter, and sugar until evenly moistened.
Pat the crumb mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
Bake until the crust is firm, 5-7 minutes.
In a bowl, whisk together the egg yolks, and lime zest until well mixed, about 1 minute.
Add the condensed milk and then the lime juice, whisking well after each addition.
Pour the filling into the crust.
Bake until the filling is firm in the center, 20-24 minutes.
Transfer to a wire rack and let the pie cool completely.
Refrigerate until chilled and firm, 2-3 hours.
Before serving, spread the top of the pie with a thick layer of whipped cream; serve.