Key Lime Pie

Serves 8

Laurie

ingredients

For crust
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
3/4 cup fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand)
For topping
3/4 cup chilled heavy cream
2 Tb confex sugar

1
Make crust:
2
Preheat oven to 350°F.
3
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
4
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
5
Make filling and bake pie:
6
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
7
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
8
Make topping:
9
Just before serving, beat cream and sugar in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
10
*Available at Manhattan Key Lime (212-696-5378).