Key Lime Pie

When I saw these key limes at the Farmer's Market, I couldn't resist making a pie. Also, I wasn't creative enough to think of anything else to make with them. :)

Although it was actually worth it in the end, I was cursing the pretty little limes. They seem to have 18 million seeds in them, and they are so small that squeezing the required amount of lime juice was quite the pain. I finally broke down and bought a lime squeezer...best invention ever. If I find Key lime juice, I will be making this recipe with it instead, if I am in a rush. Key limes are different from the regular (Persian) limes that you find at the supermarket - not only are they smaller and packed with more seeds, but their juices are paler in color. So, if you ever order a key lime pie at a restaurant and it is green, they have either added food coloring or used Persian limes.

I took this recipe from the Food Network, but it was far too tart for my tastes, so I added some sugar to the filling. This is optional, and is purely based on personal preference.

Ingredients
Graham Cracker Crust
1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice
2 tablespoons sugar, or to taste (optional)

Topping
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar

Directions
For the graham cracker crust
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers and place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.

For the filling
Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 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 mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream