On Todays Menu- Key Lime Pie

This is another recipe I shared this last weekend with the family.  Everyone asked my to post it as they all loved it.  This is for you Erica..

You will need

For the crust.  I use the premade graham cracker crust.  If you want to make yours from scratch here is the recipe.
For the crust...
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter melted

For the filling..
6 extra large egg yolks, at room temperature
1/4 cups sugar
1- 14 oz can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup fresh squeezed lime juice (4 to 5 limes)

For the decoration...
1 cups (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
thin lime wedges

Preheat the oven to 350 degrees.  For the crust combine cracker crumbs, sugar and butter in a bowl.  Press into a 9 pie pan, making sure the sides and bottom are an even thickness.  Bake for 10 minutes.  Allow to cool completely.  For the filling,beat egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick.  With the mixer on medium speed add the milk, lime zest and lime juice.  Pour into the baked pie shell and freeze.  For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form.  Add the sugar and vanilla and beat until firm.  Spoon or pipe decoratively onto the pie and decorate with lime wedges.  Freeze for several hours or overnight. 

If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees.