• Filling:
• 3 egg yolks
• 2 tsp lime zest
• 1 can (14 oz) sweetened condensed milk
• ⅔ cup freshly squeezed Key Lime juice, or store bought
• Toppings:
• 1 cup heavy or whipping cream, chilled
• 2 tsp confectioner’s sugar
• 1 tsp vanilla
• Crust:
• 1 cup chopped pecans
• 12 graham crackers, crushed
• 5 Tbsp butter, melted
• ¼ cup sugar
• ⅓ tsp salt

Preheat the oven to 350º.

for the filling:

In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer.

Pour the mixture into the crust.

Bake for 10 minutes, or until the filling has just set.

Cool on a wire rack, then refrigerate.

for the topping:

Whip the cream and the confectioners’ sugar and vanilla until nearly stiff.

Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

for the crust:

Mix all ingredients together and press into a pie pan.

Bake at 325º for 12 to 14 minutes.

Cool.