I made the “Key” Lime Pie to take in to work today (quotes around Key because I use regular limes). Instead of using the crust in the recipe, I made a graham cracker crust. It was really quick to make this way, and I think it’s a huge improvement over the version with the standard pie crust that’s in the recipe. I may make this with real Key limes next time they’re available in the store.
“Key” Lime Pie
Graham Cracker Crust
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
2 14-ounce canse sweetened condensed milk
2 large egg yolks
1 cup fresh lime juice (from about 6 limes)
2 teaspoons finely grated lime zest (from about 2 limes)
Garnish
1 cup heavy cream
2 teaspoons granulated sugar
1 lime, zested into thin strips
Make the crust: Preheat oven to 350°F. 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.
Make the filling: In a medium bowl, whisk the condensed milk, egg yolks, lime juice, and grated zest. Pour into the cooled pie crust and bake at 350 degrees until just set, about 30 minutes. The center may still be a bit jiggly. (Use an instant-read thermometer to double-check the doneness; the center of the pie should be at least 140 degrees). Let the pie cook thoroughly on a rack and then cover with plastic and refrigerate to chill completely, at least 3 hours but no longer than a day.
Garnish the pie: Just before serving, whip the cream and sugar until stiff peaks form. Spread the cream on top of the pie, garnish with the strips of lime zest, and serve.

• “Key” Lime Pie (Fine Cooking #64, may 2004, p. 73)