Key Lime Pie

This recipe is from the May 2003 issue of "Gourmet."

Ingredients:

FOR CRUST

1¼ cups graham cracker crumbs from 9 (2¼-by-4¾-inch) crackers

2 tablespoons sugar

5 tablespoons unsalted butter, melted

FOR FILLING

1 (14-oz) can sweetened condensed milk

4 large egg yolks

½ cup plus 2 tablespoons fresh or bottled Key lime juice

FOR TOPPING

¾ cup chilled heavy cream

Instructions:

Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake in middle of oven 15 minutes.

Cool pie completely on rack (filling will set as it cools), then chill, covered, at least eight hours. Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

Note: Pie (without topping) can be chilled up to one day.

This story was originally published June 4, 2008 at 8:22 AM with the headline "Key Lime Pie."