Keep Calm and Have a Cupcake: Key Lime Pie

Another birthday! This time it was my boss' and she requested Key Lime Pie. And, since I had never made a key lime pie before she even gave me a link to a recipe! :)
Before we get into the actual pie, I have to share a discovery. Land-o-lakes now makes their butter in cute little 4 Tbs half sticks. That's right, no more cutting a trying to wrap up those sticks of butter!

Now, onto the pie. The recipe I used is from the Joy of Baki ng website, and it was quite simple.

Crust:
1 1/4 cup graham cracker crumbs
2 Tbs sugar
6 Tbs butter, melted

Mix together the graham cracker crumbs, sugar, and better. Press onto the bottom and sides of a 9 inch pie pan. Cover and refrigerate while making filling.

Filling:
3 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup lime juice2 tsp lime zest (I actually used quite a bit less than this and it was fine. I did the zest of one of the key limes for two pies.)First, get the limes juiced. Since it was late when I started this, I enlisted some help for the juicing of the limes, so I have to give credit to Thomas for doing this step. I did make clutch decision at the grocery store picking up the ingredients, and bought a juicer. It made the juicing process actually pretty quick, and I don't think Thomas would have done it by hand. (and I don't know if I'd want him to attempt that) :)

Preheat oven to 350. In bowl beat egg yolks until pale and fluffy.

Gradually add the sweetened condensed milk and beat until its light and fluffy (7-9 minutes).

Scrape down the dies and beat in lime juice and zest.

Pour the filling into the crust, and bake for 10-15 minutes, (I ended up baking closer to 20), or until filling is set. Let it cool completely, cover, and refrigerate until serving time. Just before serving make the whip cream.