Make this citrusy summer dessert with graham crackers, tart key limes and delicious whipped cream.
3/4 cup graham crackers, pulverized in a blender or wrapped in a towel and finely crushed with a rolling pin
6 tbsp unsalted butter, melted
6 egg yolks
2 14-oz. cans sweetened condensed milk
1 cup strained fresh key lime juice, or substitute other fresh lime juice
1 cup heavy cream, chilled
7 thin lime slices to garnish
Step 1: Combine the graham cracker crumbs and the melted butter in a 9" pie tin and rub them between your fingers until the crumbs are evenly moistened.
Step 2: Spread the crumbs loosely, place a second 9" pie tin on top and press down firmly to distribute the crumbs evenly over the bottom and sides of lower tin. Remove the second pan and, with your fingers, smooth the top edges of the crust. Refrigerate until ready to fill.
Step 3: In a deep bowl, beat the egg yolks with a wire whisk or a rotary or electric beater for 4-5 minutes, or until they are very thick. Beat in the sweetened condensed milk and the lime juice. Pour the mixture into the pie shell and smooth the tip with a rubber spatula.
Step 4: Cover with foil or plastic wrap and refrigerate the pie for at least 4 hours (the pie can also be baked at 350°F for 25-30 minutes), or until filling is firm to the touch.
Step 5: Just before serving, whip the cream with a wire whisk or a rotary or electric beater until it is stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl. Spread the cream over the pie, smoothing it and creating decorative swirls on the top with a small metal spatula. Serve at once.