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1
For the crust:
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2
Preheat oven to 350u00b0F.
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3
Butter a 9-inch pie plate.
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4
Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
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5
Add melted butter& sugar and pulse until combined.
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6
Press mixture into bottom and up sides of pan, forming a neat border around th edges.
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7
Bake until crust is set and golden, about 8 minutes.
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8
Set aside on wire rack; leave oven on.
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9
For the filling:
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10
Meanwhile, 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.
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11
Gradually add the condensed milk and continue to beat until thick, 3-4 minutes longer.
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12
Lower the mixer speed and slowly add lime juice, mixing until just combined.
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13
Pour mixture into crust and bake for 10 minutes, or until filling has just set.
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14
Cool on wire rack, then refrigerate.
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15
Freeze for 15-20 minutes before serving.
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16
For the topping:
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17
Whip the cream and the confectioner's sugar until nearly stiff.
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18
Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
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19
Garnish with a slice of key lime if desired.
