Key Lime Pie With Chantilly Cream

• FILLING
• 4 egg yolks - set aside the whites
• 1/2 c. freshly squeezed Key Lime Juice (about 15 limes)
• 1 can sweetened condensed milk
• PIE SHELL
• 1/2 c. finely ground macadamia nuts
• 1 c. finely ground plain graham crackers
• 1/4 c. granulated sugar
• 1/4 c. melted butter
• CHANTILLY CREAM
• 1 c. fresh heavy cream
• 2 tsp. real vanilla
• 2 tsp. 10x sugar

1. 1 - pre-heat oven to 350 degrees, place rack in center
2. 2 - combine all ingredients for the pie shell and press into a 9" pie dish or tart pan - baste with the set aside egg whites and bake pie for 10 minutes -set aside to cool
3. 3 - combine the egg yolks and canned milk and whisk thouroughly
4. 4 - add key lime juice and whisk thouroughly - the acid reacts with the milk to set up
5. 5 - pour into pie shell
6. 6 - bake 10 minutes, then refrigerate until cool
7. 7 - just before ready to serve, whip the cream until stiff peaks form
8. 8 - add vanilla and 10x sugar, whip for a few more seconds until blended
9. 9 - slice pie into 8 servings and top with a dollop of cream

filling, egg yolks, freshly squeezed key, condensed milk, shell, ground macadamia nuts, ground plain, granulated sugar, butter, chantilly cream, fresh heavy cream, vanilla, sugar

Taken from www.epicurious.com/recipes/member/views/key-lime-pie-with-chantilly-cream-1211186 (may not work)