Key Lime Pie

Emily’s Fabulous Frozen Key Lime Pie

For the Crust:
* 1 ½ cups graham cracker crumbs (10 crackers)
* ¼ cup sugar
* 6 Tablespoons (3/4 stick) unsalted butter, melted
For the Filling:
* 6 large egg yolks, at room temperature
* ¼ cup sugar
* 1 (14 oz) can sweetened condensed milk
* 4 Tablespoons grated lime zest
* ¾ cup freshly squeezed lime juice (8 limes)
For the Decoration:
* 1 cup (1/2 pint) cold heavy cream
* ¼ cup sugar
* ¼ tsp pure vanilla extract
*thin lime wedges

Directions:
Preheat oven to 350 Degrees
1. For the crust, combine graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness.
Bake for 10 minutes. Allow to cool completely.
2. For the filling, beat the egg yolks and sugar on high speed in the bowl 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 overnight.
3. For the decoration, beat the heavy cream on high speed until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze for several hours or overnight.

Tips:
1. Mixing the egg mixture until thick and creamy is essential.
2. Don’t be tempted to buy a ready-made crust. The crust takes 10 minutes and isn’t difficult. Promise. Three ingredients is all it takes folks!
3. Even if you can find the rare key lime, just use regular limes for the filling. You can purchase a few key limes for garnish.
4. Wrap well before placing in freezer. Consider two or three layers of plastic wrap.
5. NEVER make this on the day you want to consume it. It won’t be set in time! Even 6-8 hours is not enough time. It truly requires an “overnight stay” in your freezer.
6. ENJOY!!!!!!!!