Key Lime Pie

• For the crust:
• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted
• For the filling:
• 4 extra-large egg yolks, at room temperature
• 1/4 cup sugar
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons grated lime zest
• 3/4 cup freshly squeezed lime juice (4 to 5 limes)
• For the decoration:
• 1 cup (1/2 pint) cold heavy cream
• 1/4 cup sugar
• 1/4 teaspoon pure vanilla extract
• Thin lime wedges

1. Preheat the oven to 350 degrees F.
2. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
3. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and bake for 30 to 40 minutes.
4. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm.
5. Cool the pie for several hours, decorate with the cream or serve the cream on the side.

crust, graham cracker crumbs, sugar, unsalted butter, egg yolks, sugar, condensed milk, lime zest, freshly squeezed lime juice, decoration, cream, sugar, vanilla, lime wedges

Taken from www.epicurious.com/recipes/member/views/key-lime-pie-1250498 (may not work)