Key Lime Pie Ii

• 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

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

graham cracker crumbs, unsalted butter, sugar, egg yolks, lime zest, condensed milk, fresh key lime juice, whipped cream

Taken from www.food.com/recipe/key-lime-pie-ii-514131 (may not work)