Recipe: Key Lime Pie (Martha Stewart)

KEY LIME PIE
Source: Martha Stewart
Makes 1 pie

Look for brightly colored, smooth-skinned limes that are heavy for their size. Small brown areas on the skin won't affect flavor or succulence, but a hard or shriveled skin will. You'll know the pie is done when the center is set but still quivers when the pan is nudged. Before serving, chill the pie in the freezer for 10 minutes; this will make slicing easier.

1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated key-lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled

Heat oven to 375 degrees F.

Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

Lower oven to 325 degrees F.

In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust.

Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.

Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.