Key Lime Pie

1 batch graham cracker crust

1 T lime zest plus a little extra for garnish

4 yolks

14 oz can sweetened condensed milk

150 g or about 2/3 C key lime juice (1 lb small limes through orange press)

1 batch whipped cream

Bake graham cracker crust and let cool.

Preheat oven to 325.

Whisk 1 T zest and yolks oh high for 4 mins or until thick and lightened.

Add sweetened condensed milk and beat on high for 3 mins.

On low speed, stir in lime juice just until combined.

Bake 25 mins or until wobbly in the center.

Cool to room temp and refrigerate at least 6 hours.

Garnish with lime zest and whipped cream.

kingarthurbaking