Key Lime Pie II

In ‘Williams-Sonoma: Dessert of the Day’

• Ready In: 1 hr 24 mins
• Serves: 8

Ingredients

• 1 1⁄4 cups graham cracker crumbs
• 5  tablespoons unsalted butter, melted
• 3  tablespoons sugar
• 7  large  egg yolks
• 4  teaspoons  finely grated key lime zest
• 2 (14 ounce) cans sweetened condensed milk
• 1  cup  fresh key lime juice, strained
•  whipped cream

Directions

1. To make the crust, preheat the oven to 350 degrees.
2. In a bowl, stir together the crumbs, melted butter, and sugar until evenly moistened.
3. Pat the crumb mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
4. Bake until the crust is firm, 5-7 minutes.
5. In a bowl, whisk together the egg yolks, and lime zest until well mixed, about 1 minute.
6. Add the condensed milk and then the lime juice, whisking well after each addition.
7. Pour the filling into the crust.
8. Bake until the filling is firm in the center, 20-24 minutes.
9. Transfer to a wire rack and let the pie cool completely.
10. Refrigerate until chilled and firm, 2-3 hours.
11. Before serving, spread the top of the pie with a thick layer of whipped cream; serve.