The Ultimate Key Lime Pie

1. 1

   Arrange a rack in the middle of the oven and preheat to 350F.

2. 2

   Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.

3. 3

   In a medium bowl, stir together the graham cracker crumbs, honey-nut cereal crumbs, and brown sugar.

4. 4

   Drizzle with the melted butter and stir until well combined.

5. 5

   Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.

6. 6

   In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks for 1 minute.

7. 7

   Add the sweetened condensed milk and beat until pale and aerated, about 6 minutes.

8. 8

   Add the ice cream and beat until smooth then add the lime juice and beat until combined.

9. 9

   Pour the filling into the pie shell and bake until just set in the center, about 12 minutes.

10. 10

    Transfer to a wire rack to cool completely then freeze until chilled through, at least 1 hour.

11. 11

    DO AHEAD: The pie can be baked and kept in the freezer, well wrapped, up to 3 days.

12. 12

    Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.

13. 13

    In a medium bowl, combine the heavy cream and sugar and whip until soft peaks form.

14. 14

    Cut the pie into slices and top each with a dollop of whipped cream.

* Per serving · 4 servings · Values may vary.