Joe'S Stone Crab Key Lime Pie - cooking recipe

Ingredients

Graham Cracker Crust
1/3 lb graham cracker (or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs)
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling
3 egg yolks
1 1/2 teaspoons grated key lime zest
1 (14 ounce) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
Topping
1 cup heavy whipping cream, chilled
3 tablespoons confectioners' sugar

Preparation

For the crust:
Preheat oven to 350\u00b0F.
Butter a 9-inch pie plate.
Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
Add melted butter& sugar and pulse until combined.
Press mixture into bottom and up sides of pan, forming a neat border around th edges.
Bake until crust is set and golden, about 8 minutes.
Set aside on wire rack; leave oven on.
For the filling:
Meanwhile, in 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, 3-4 minutes longer.
Lower the mixer speed and slowly add lime juice, mixing until just combined.
Pour mixture into crust and bake for 10 minutes, or until filling has just set.
Cool on wire rack, then refrigerate.
Freeze for 15-20 minutes before serving.
For the topping:
Whip the cream and the confectioner's sugar until nearly stiff.
Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
Garnish with a slice of key lime if desired.