Key Lime Pie

Instructions

1. Prepare the crust
   Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden. Remove from oven and cool completely on a wire rack.
2. Make the filling
   In a large bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes. Add the condensed milk, lime juice, lime zest, and salt. Whisk until well combined and slightly thickened. The lime juice will begin to thicken the mixture right away due to the acid reacting with the proteins in the egg yolks and condensed milk.
3. Bake the pie
   Pour the filling into the cooled crust and smooth the top with a spatula. Bake for 15 minutes at 350°F (175°C). The filling should be just set but still slightly jiggly in the center. Remove from the oven and cool on a wire rack for 1 hour, then refrigerate for at least 3 hours or preferably overnight to fully set.
4. Prepare whipped cream
   In a chilled mixing bowl, combine the heavy cream, confectioners' sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes. Be careful not to overbeat or the cream will become grainy.
5. Finish and serve
   Just before serving, top the chilled pie with the whipped cream. You can spread it evenly over the top or pipe decorative swirls around the edge. Garnish with thin lime slices and additional lime zest if desired. For clean slices, dip a sharp knife in hot water and wipe dry between each cut.