Traditional Key Lime Pie

By pjones-2

Ingredients

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• One 14-ounce can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup fresh or bottled Key lime juice
• 1 teaspoon lime zest (optional), plus more for garnish
• 1 teaspoon pure vanilla extract, divided
• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar

Preparation

Step 1

Preheat the oven to 350 degrees F.
In a medium bowl, stir the graham cracker crumbs, sugar and butter together. Transfer the crumbs to a 9-inch pie plate, and firmly press the crumbs into the bottom and up the sides. Bake in the oven for 10 minutes.
While the crust is baking, combine the sweetened condensed milk, egg yolks, Key lime juice, lime zest, if desired, and 1/2 teaspoon vanilla extract in a medium bowl. Stir together until smooth, being careful not to incorporate too much air into the mixture.
Remove the crust from the oven, and pour the filling into the crust. Bake for another 15 minutes. Remove from the oven and cool for 15 minutes, then continue cooling in the refrigerator until firm 3 to 4 hours.
In a medium bowl, whip the heavy cream, remaining 1/2 teaspoon vanilla and sugar together until stiff peaks form. Pile the whipped cream in the center of the pie. Garnish with more lime zest, if desired.
Tip: If you can’t locate fresh Key limes, use bottled Key lime juice or fresh lime juice.