Recipe featured on Cook. Eat. Love.
What you need:
3/4 lb graham cracker crumbs
4 TBsp sugar
1 cup (2 sticks) unsalted butter (melted)
1/4 tsp salt
4 egg yolks (room temperature)
1 can (14oz) condensed milk
2/3 cup fresh Key Lime juice
1 lime grated zest
1 cup heavy cream (chilled)
2 Tbsp confectioner's sugar
1/2 tsp vanilla extract
How to make it:
Preheat oven to 325˚F.
Break up the graham crackers by placing in a food processor and process into crumbs.
Add the melted butter, sugar, and salt, then pulse until combined.
Press the mixture into the bottom of a 9 inch pie pan, forming an even layer on the bottom, sides and edge.
Bake the crust for 10 minutes.
Remove from the oven and allow the crust to cool.
While the crust is resting, in a bowl of an electric mixer with the whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, about 5 to 6 minutes.
Gradually add the condensed milk and continue to whip until thick, about 3 to 4 minutes longer.
Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes or until the filing has set.
Remove from oven and cool on a wire rack.
Then refrigerate for 20 minutes or over night.
In a clean bowl of an electric mixer with a clean whisk attachment, whip the cream, confectioner's sugar, and vanilla until nearly stiff peaks.
Put whipped cream in a piping bag fitted with star tip.
Pipe the whipped topping onto the cooled pie around the edges and in the center.
Garnish the pie with a slice of lime.
Place in the freezer for about 20 minutes prior to serving.