Key Lime Pie

In American Regional, we hit the Caribbean and Florida. So naturally we made Key Lime Pie. It was great. At least I thought it was. We had to use key lime juice because we could not get fresh limes in here in Utah. It still turned out good. Even my husband who dislikes the pie, tasted it and said it was good.
I used a little too much condensed milk, because I went by cups instead of weight, so there is a little sweeter taste to the pie. Overall, it was a success.

Key Lime Pie- all this is done by weight, if your doing it by cups, add a little more lime juice and zest.

1cup + 1tbsp          Graham Cracker Crumbs
1/4 cup      2oz        Granulated Sugar
1/4cup       2oz        Butter, melted
2cups        15oz       Sweetened Condensed Milk
6                              Egg Yolks
3/4 cup       6oz       Key Lime Juice
1tbsp         1/3 oz    Key Lime Zest
1cup           8oz       Heavy Cream
1/2 cup                    Confectioner's Sugar (powdered Sugar)

1. Pre heat oven to 350 degrees
2.Combine the graham cracker crumb and sugar.
3. Add the melted butter and combine until the mixture resembles wet sand, press mixture into 9 in pie pan.
4. Whisk the condensed milk with egg yolks and blend in the lime juice and zest. Pour the mixture into the pan with the pie crust.
5. Bake for about 15-20 minutes. Until the filling is set. Let pie cool at room temperature for 1 hour. Be careful to not over bake.
6. Prepare the topping by whipping the cream with the sugar, be careful not to over mix. It will break down if it is over mixed.
7 Garnish pie with whipped cream

**Tip: have a chilled bowl when whipping the cream it helps to make it fluffy and the cold will help it whip up faster than a warm bowl.