Key Lime Pie

• 1 14 cups graham cracker crumbs (from nine standard size crackers, or one of the 3 pkgs in the box)
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 4 large egg yolks
• 6 tablespoons fresh lime juice
• 34 cup very cold heavy cream
• 1 tablespoon sugar
• zest from 1/2 lime

1. Make the crust: Put a rack in the middle of hte oven and preheat to 350.
2. Butter a 9 pie plate.
3. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until well-combined.
4. Press crumb mixture evenly onto bottom and 1/2 way up sides of pie plate.
5. Bake for 10 minutes, take out of the oven, and leave the oven on.
6. Make the filling and bake the pie: Whisk together condensed milk and yolks in a bowl until well-combined.
7. Add juice and whisk well (filling will thicken slightly).
8. Pour filling into crust and bake for 15 minutes.
9. Cool completely and put into the fridge for at least 4 hours.
10. Just before serving, whip the cream and sugar together until it just holds stiff peaks.
11. Spread pie with cream or top each serving with a dallop and a bit of lime zest.
12. Note: If you want to make this ahead of time (1 or 2 days), dont put the cream on it.
13. Do that right before you serve it.

graham cracker crumbs, sugar, unsalted butter, condensed milk, egg yolks, lime juice, very cold heavy cream, sugar, zest from

Taken from www.food.com/recipe/key-lime-pie-451716 (may not work)