Key Lime Pie

A simple recipe, originally created by Martha Stewart but adapted for my larger pie pan.

Number of Servings: 8 Slices of Pie
Prep Time: 5
Cook Time: 30 Minutes

INGREDIENTS:

Crust:
2 cups Graham Crumbs
8 TBS Melted Butter
3 TBS White Sugar

Pie Filling:
2 Cans Sweetened Condensed Milk
1 cup Key Lime Juice (Approximately 24 key limes)
8 Egg Yolks
2 TBS Fresh Key Lime Zest

Topping:
1 1/2 Cups Whipping Cream (35%)
3 TBS White Sugar

DIRECTIONS:

Pre-heat over to 375.
Combine white sugar and graham crumbs in a medium-sized bowl
Mix in melted butter and combine well
Press evenly in a glass pie plate
Bake in oven for 12 minutes and remove, allowing to cool completely.
Lower oven to 325.
In a bowl, gently fold the egg yolks into the condensed milk.
Add the juice and zest
Pour into cooled pie crust and bake for ~17 minutes.
Remove and cool completely on a wire rack.
Place stand mixer bowl and whisk into freezer and allow to chill for at least 15 minutes.
When the pie is cooled down completely, start making the whipped cream.
In the chilled bowl, add the sugar.
Pour in the cream and mix at medium speed until stiff peaks form, ~3 minutes.
Spoon onto top of the pie.
Add fresh lime zest as a garnish
Place in freezer for 10 minutes before slicing and serving.
Do so immediately.