Frozen Key Lime Pie & Whipped Cream

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted
• For the filling:
• 6 extra-large egg yolks, at room temperature
• 1/4 cup sugar
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons grated lime zest
• 3/4 cup freshly squeezed lime juice (4 to 5 limes) -- I just use bottled lime juice

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

Whipped Cream

• 1 Cup Heavy or Whipping Cream, chilled
• 2 Tbsp. Confectioners Sugar (powdered sugar)

Whip the cream and sugar until nearly stiff and soft peaks form .

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.