Key Lime Pie: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie pan. Place the pie pie on a larger baking sheet.

Crust: In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until all the crumbs are moistened. (You can also make the Crust in your food processor.) Press onto the bottom and up the sides of the prepared pan. Cover and place in the refrigerator to chill for about 10 - 15 minutes.

Filling: In the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg yolks and the condensed milk, on medium high speed, until light and fluffy (about 5 minutes). Scrape down the sides and bottom of the bowl as needed. Then beat in the lime zest and juice.

Pour the filling over the crust and bake for about 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or preferably overnight.

Topping: In the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the whipping cream, sugar, and vanilla extract until stiff peaks form. Either pipe (I use a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for three to four days.

Makes 1 - 9 inch (23 cm) pie or tart. 

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