Key Lime Pie

[delcecchi]

Here is another easy desert recipe, but very good.   

Key Lime Pie
(uses regular limes unless you are a glutton for punishment and want to squeeze about 25 little key limes and still not tell the difference at the end)

Lime Filling
4    teaspoons grated lime zest
½    cup lime juice from 3 to 4 limes
4    large egg yolks
1    (14-ounce) can sweetened condensed milk

Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

Graham Cracker Crust
11    graham crackers, processed to fine crumbs (1 1/4 cups)
3    tablespoons granulated sugar
5    tablespoons unsalted butter, melted

Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

Assemble pie

 Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)

Cover with lightly sweetened whipped cream...
Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula.