Key Lime Pie

From the kitchen of: Deseret News

Ingredients:

Crust 1 ¼ cups graham cracker crumbs 3 tablespoons sugar 5 tablespoons unsalted butter, melted

Filling 4 teaspoons grated lime zest 4 large egg yolks 14-ounce can sweetened condensed milk ½ cup strained juice from 3 or 4 limes

Topping ¾ cup heavy cream ¼ cup confectioner's sugar Thin lime slices for garnish

Instructions:

Preheat oven to 325°. Prepare crust by combining graham cracker crumbs, sugar and butter. Press mixture evenly over bottom and sides of a 9-inch pie plate. Bake until lightly browned and fragrant, 10-15 minutes. Whisk zest and yolks in medium bowl about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. Pour filling into prepared crust and bake in center of oven until filling is set but still wiggly when jiggled, 15 to 17 minutes. Cover with lightly oiled plastic wrap laid directly on filling, then refrigerate at least 4 hours or up to 1 day. Before serving, whip cream with confectioner's sugar until it holds firm peaks. Swirl with rubber spatula over the surface of the pie. Garnish with lime slices before serving. Recipe from Cook's Illustrated, March/April 1997.